Italian Potato and Green Bean Salad

Ingredients

baby potatoeshalved

6 lb

green beansends trimmed

1 1/2 lb

garlic clovegrated or very finely minced

3 clove

red wine vinegar

3/4 cup

extra virgin olive oil

1 1/2 cup

kosher salt

to taste

black pepperfreshly ground

to taste

red onionvery thinly sliced

1 1/2 small

fresh basiltorn

3 cup

Method

1. 01Place potatoes in a large pot, cover with cold generously salted water, and bring to a boil over medium-high heat.10 min
2. 02While waiting for water to boil, prepare an ice bath and set aside.
3. 03Once water boils, add green beans and cook 2-3 minutes until tender-crisp.
4. 04Transfer green beans to ice bath with a spider strainer, let cool completely, then drain and pat dry.5 min
5. 05Continue cooking potatoes until fork-tender, about 10-15 minutes depending on size.12 min
6. 06Drain potatoes and let steam in colander 5-10 minutes to evaporate excess moisture.7 min
7. 07Whisk garlic, vinegar, and olive oil in a large bowl. Season to taste with salt and pepper.
8. 08Add sliced red onion to dressing and let marinate 5 minutes.5 min
9. 09Add warm potatoes and green beans to dressing, toss gently until coated.
10. 10Taste and adjust seasoning. Add 3/4 of the basil and toss again.
11. 11Transfer to serving platter, garnish with remaining basil, and serve at room temperature.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free
• Nut-free