It was supposed to rain last night. The weather forecast said there was a 90% chance of rain so I made sure my umbrella was packed along with my lunch and off to work I went. Not a drop of rain had fallen by the time I went to bed which was a real let down. The following morning I woke up to find that it had rained after all and crazy as it may seem, it was a relief! We desperately needed it.
This weekend I found these handsome fingerling potatoes at my favorite grocery store Mana Foods. They are very versatile and are delicious roasted with herbs, pan-fried in butter with a sprinkling of Maldon sea salt or boiled and used in your favorite potato salad recipe. Many years ago my sister made a red potato salad with green beans and bacon. I fell in love with that potato salad. I adjusted her recipe a bit by using less oil and more vinegar which gives the dressing a fresh, tart flavor. As I recall, the tarragon and basil were dried rather than fresh. Today I thought I’d use fresh tarragon, however, venturing into the garden I found just a few gangly stems poking out of the planter. My husband had pruned the tarragon.
If you are using small potatoes such as fingerlings, cut the green beans into 1 inch lengths or longer if using larger potatoes.
Crispy, meaty, smoky bacon is always a welcome addition to any dish.
Potato Salad with Green Beans & Bacon
Serves 6 as a side dish
Ingredients
2 pounds potatoes (fingerling, Yukon Gold or red)
1/2 pound green beans (tender thin beans preferred)
6 pieces crispy fried bacon, crumbled
Dressing
1/3 cup canola oil
1/4 cup white wine vinegar
1/2 teaspoon dried mustard (Coleman’s)
1/2 teaspoon Dijon mustard
1 garlic clove, crushed
2 tablespoons minced fresh parsley
1 teaspoon dried tarragon (or 3 teaspoons fresh , if available)
1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried
3/4 teaspoon kosher salt (1/3 teaspoon regular sea salt)
freshly ground pepper
Preparation
Cut potatoes into 1/4 inch slices and place in a large pot of cold water. Set over high heat and bring to a boil. Turn down heat and cook for approximately 6 – 7 minutes until potatoes are just done. If potatoes need more time, cook for 1 minute more and test again. Once potatoes are cooked, drain well and place potatoes in a large, wide bowl. Sprinkle with kosher salt and freshly ground pepper.
Bring a medium saucepan of water to a boil then add sliced green beans. Cook for about 2 – 3 minutes until beans are tender but still firm. Drain under cold water or place in an ice bath to cool quickly. Remove beans to a kitchen towel.
To make the dressing, add all ingredients in a medium-sized jar. Shake until well combined. Taste and add more salt, pepper or vinegar if needed.
Toss the potatoes, green beans and bacon with the dressing, a spoonful at a time. You will have extra dressing that you can add to the salad before serving or use the following day if you have leftovers.
This potato salad is best served after it has time to absorb some of the dressing, a few hours after tossing the ingredients together.