A Basil Harvest: Potato and Green Bean Salad


| August/September 1996





Serves 8

Basil makes the difference in this other-wise simple, straightforward recipe for potato salad. We like sweet green basil here—any of the little bush basils may be used, and you may add a little Thai basil, ‘Holly’s Painted’, or a hint of spice for extra flavor. Surround the potato salad with red and yellow pear or ­cherry tomatoes for a tasty, colorful accompaniment.

• 2 pounds red-skinned potatoes
• Salt
• Water
• 3/4 pound green beans, topped, tailed, and halved
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice or balsamic vinegar
• 1 clove garlic, finely minced
• 1 tablespoon Dijon-style mustard
• Freshly ground black pepper
• 3/4 cup finely diced red onion
• 1 generous cup coarsely chopped basil

1. Quarter large potatoes or halve small ones lengthwise and slice crosswise 1/4 inch thick. Cook them in lightly salted boiling water for 6 to 9 minutes, or until cooked but still firm. Refresh them briefly under cold water and drain.

2. Cook the beans in lightly salted boiling water for 3 to 5 minutes, or until crisp-tender. Refresh them briefly under cold water and drain.

3. While the vegetables are cooking, combine the oil, lemon juice or vinegar, garlic, and mustard in a small bowl. Season with salt and pepper and stir well with a fork.





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