As the warmth of summer beckons us outdoors, the allure of vibrant, fresh dishes becomes irresistible. There’s something about the combination of crisp green beans, tender potatoes, and the briny punch of olives that makes for a perfect al fresco meal. It’s a dish that speaks to the heart of family gatherings and leisurely lunches under the sun—a recipe that I’ve come to cherish and eagerly share with loved ones.
The inspiration for this delightful Olives Green Bean Potato Salad came from a cherished visit with my sister in Michigan, where we stumbled upon a recipe that would soon become a staple in our culinary repertoire. The original dish, discovered in Food And Wine magazine, was a symphony of grape tomatoes, haricots verts, and an assortment of baby new potatoes, all brought together with a simple yet flavorful dressing of vinegar and olive oil. The memory of crafting this dish alongside my sister, laughing and sharing stories, infuses every bite with nostalgia and joy.
In my own kitchen, I’ve embraced the essence of this salad, tweaking it here and there to suit my personal taste. The capers, once a part of the ensemble, have since taken a bow, allowing the other ingredients to shine without their subtle tang. Instead, the robust flavors of green olives take center stage, their savory notes harmonizing beautifully with the earthy potatoes and the snap of fresh green beans.
I’ve found that using organic apple cider vinegar, my preferred choice for its health benefits and zest, adds a delightful tang that elevates the dish. And while the original recipe called for balsamic, I encourage you to explore and find the vinegar that dances on your palate just right. Fresh herbs, too, are a playground for the senses—whether it’s the classic basil or a daring twist of oregano, each brings its unique character to the salad.
This Olives Green Bean Potato Salad isn’t just a recipe; it’s a canvas for expression, a way to bring the abundance of the garden to your table with a personal touch. It’s a testament to the joy of cooking and the beauty of sharing meals with those we hold dear. So as you prepare to toss those vibrant ingredients together, remember that each addition is more than just a component—it’s a reflection of your own culinary journey, a story told through flavors and aromas that will linger long after the last bite is savored.
Olives Green Bean Potato Salad Recipe
Olives Green Bean Potato Salad
Equipment
- 1 medium bowl
- 1 saucepan
Ingredients
- olive oil 1/8 cup
- white wine vinegar 1/4 cup
- shallots 2 tbsps., minced
- anchovies 4, minced
- parsley 2 tsps., chopped
- basil 2 tsps., chopped
- marjoram 2 tsps., chopped
- green beans 8 oz., trimmed
- wax beans 8 oz., yellow, trimmed
- Yukon Gold potatoes 2 lbs., unpeeled, cubed
- red onion 1/2 cup, chopped
- green olives 1/2 cup, pitted, halved
- Niçois olives 1/2 cup, pitted, halved
- Capers 1/4 cup, drained
Instructions
- Mix olive oil, vinegar, shallots and anchovies in medium bowl.
- Whisk in about a teaspoon each of basil, parsley and marjoram. Season with pepper and salt to taste.
- Set a saucepan on high heat with water to boil then add in all your beans to cook for about 5 minutes or until tender yet crisp.
- Drain and light rinse beneath cold water then dry with a napkin.
- Cover separately, then place to refrigerate. Leave to stand at room temperature for about 2 hours.
- Allow the potatoes to steam for about 12 minutes or until just about tender.
- Place your potatoes into a large bowl then set your dressing to warm up in the microwave for about 30 seconds. Add the dressing over the potatoes then toss to coat.
Video
How to cook Olives Green Bean Potato Salad using Frying pan
Potato Salad using a frying pan, start by boiling potatoes until tender, then slice them into bite-sized pieces. In the same pan, blanch green beans for a crisp-tender texture. For a touch of warmth and depth, lightly sauté the beans and potatoes together with a drizzle of olive oil until they’re golden, enhancing their natural flavors.
Gently mix in a generous handful of pitted olives, adding a briny contrast that’s both surprising and comforting. The olives are the heart of this dish, offering a salty burst that complements the earthy potatoes and fresh beans beautifully.
For the dressing, whisk together olive oil, lemon juice, a hint of garlic, and herbs like parsley or dill for freshness. Drizzle over the warm veggies, allowing them to absorb the vibrant flavors. This salad exudes a rustic charm, evoking memories of sun-drenched Mediterranean groves.
Serve this dish slightly warm or at room temperature, garnished with a sprinkle of feta if desired. Every forkful is a harmonious blend of textures and tastes, sure to bring smiles and contentment to any table. It’s a simple yet sophisticated salad that I find utterly satisfying.
Tips for making Olives Green Bean Potato Salad
Cooking Tips
Cooking the perfect Olive Green Bean Potato Salad is like crafting a symphony of flavors. Begin with boiling the potatoes until they’re just right – tender but still holding their shape. As they cool, blanch the green beans briefly; they should retain a vibrant color and a satisfying snap.
When combining these ingredients in a frying pan, let the olive oil sing as it coats each piece, turning them to a light golden hue. This step infuses the dish with a subtle richness that’s truly mouthwatering.
Adding olives is where the magic happens – their salty goodness dances through the salad, creating a delightful contrast with the milder vegetables. It’s this interplay of flavors that makes every bite exciting.
The dressing should be a whisper of flavor, not a shout. A simple concoction of olive oil, lemon juice, and herbs can elevate the natural tastes without overpowering them. Drizzle it over the warm mixture and watch as the ingredients come alive.
This salad isn’t just food; it’s an emotion, a feeling of joy and nostalgia wrapped in a dish. It’s a testament to how simple ingredients, when treated with care and respect, can create something truly special.
Serving suggestions
Green bean potato salad garnished with olives can be a delightful dish that embodies the essence of a Mediterranean summer. Imagine sitting outside, with the warm sun gently caressing your skin as you indulge in a refreshing, yet hearty salad. The crispness of the green beans, the comforting softness of the potatoes, and the sharp, salty pop of green olives come together in a beautiful symphony of flavors. This dish is perfect for a picnic or as a side at a family barbecue, evoking feelings of togetherness and joy. Personal opinions may vary, but many find the combination of these ingredients to be a celebration of texture and taste—a true ode to the simple pleasures of dining al fresco.
Top 5 FAQs about Olives Green Bean Potato Salad
- What are the nutritional benefits of a salad containing olives, green beans, and potatoes? Olives are high in monounsaturated fats, particularly oleic acid, which has been associated with heart health. They’re also rich in antioxidants. Green beans provide a good source of fiber, vitamin C, folate, vitamin K, and silicon (needed for healthy bones, skin, and hair). Potatoes are a source of carbohydrates, fiber, vitamin C, vitamin B6, and potassium. Together, these ingredients offer a mix of beneficial nutrients.
- How should the potatoes be prepared for the salad? For a salad, potatoes are typically boiled until they are tender but still hold their shape. They can be peeled or unpeiled based on personal preference and then cut into bite-sized pieces. Some people may prefer to roast the potatoes to add a different flavor profile and texture to the salad.
- Is there a preferred type of olive for this salad? The choice of olives can depend on personal taste preferences. Some might prefer the robust, savory flavor of Kalamata olives, while others may opt for milder green olives. The color contrast between the green beans and darker olives can also be visually appealing in the salad.
- What type of dressing works well with this salad? A vinaigrette dressing typically complements the flavors of this salad well. An emulsion of extra virgin olive oil and vinegar or lemon juice, seasoned with salt, pepper, and herbs like oregano or thyme, would enhance the Mediterranean character of the dish.
- Can this salad be made ahead of time? Yes, this salad can be prepared in advance. In fact, allowing it to sit in the refrigerator for a few hours can help the flavors meld together. However, it’s generally best to add the dressing shortly before serving to prevent the potatoes and green beans from becoming soggy.
Combining these ingredients into a salad can result in a dish that is hearty enough to serve as a main course or as a substantial side dish. Typically, such a salad might be dressed with vinaigrette or another type of dressing to enhance its flavors and may include additional herbs or ingredients for variety.
In conclusion, an Olives Green Bean Potato Salad would likely be a flavorful, satisfying, and nutritionally balanced dish that could suit a variety of dietary preferences and could be adapted in many ways to suit different tastes or meal contexts.