Green Bean Salad – a salade de haricots verts

NOTE: This green bean salad  provides two different possibilities for side dishes. My mother always doubled the amount of green bean and potatoes. We would have the beans tossed with the potatoes, salt and pepper served hot for Sunday dinner. When time was short, she resorted to canned beans but not very frequently.

The remainder of the beans and potatoes would be reserved for the cold salad the next day. I love the cold dish the best, particularly after it has marinated for a bit in the sauce.

Ingredients

• 1 clove garlic, finely minced
• 1 pound small diameter green beans
• 1 pound small(about 1 inch diameter) red/new potatoes
  

  Sauce

• 1 tablespoon olive oil
• 1/4 teaspoon oregano
• 1/4 teaspoon parsley
• 1/4 teaspoon sweet basil

(If you use fresh herbs, the measurement should be ¼ tablespoon instead of ¼ teaspoon.)

• dash of red pepper
• Salt and pepper to taste

Directions

• Tip and tail the ends of the green beans. Simmer them until just beyond crisp tender. You definitely don’t want them overcooked!
• Wash potatoes (quarter them if larger than 1-1.5 inches in diameter), boil until they pierce easily with a fork. Tiny new potatoes are just perfect for this dish.

At this point, if you have doubled the bean and potato quantities, separate into two batches, serve and enjoy one batch warm with only a seasoning of salt and pepper.

• Allow the remaining potatoes and beans to cool before making your green bean salad.
• Combine all remaining ingredients in a bowl and toss thoroughly through the beans and potatoes.
• Chill for 2 hours or better yet, over night.

Bon Appetit!