It's A Keeper: Balsamic Potato and Green Bean Salad

Balsamic Potato and Green Bean Salad was my contribution to the Memorial Day Potluck party I attended, but it would be the perfect addition to a Fourth of July menu. This recipe is from the most recent issue of Rachael Ray's magazine, Every Day with Rachael Ray. Since there's no mayo and it can be served warm or at room temperature, you don't have to worry about bringing this to an outdoor event. This was included in Rachael Ray's Fourth of July menu. It's also my contribution to Cate's ARF/5-a-Day Roundup.

The flavors are great in this salad, especially if you are a mayo-hater like me. The balsamic complements both the green beans and the potatoes, with the thyme really brightening it all up. I highly recommend this recipe, subject to one change.

Now, those of you who have confidence while cooking and therefore feel free to exercise your independent judgment probably would have cut the potatoes into smaller pieces even though the recipe didn't say to. Next time, I will either hunt for the very smallest potatoes or quarter them up, since they were just too big to really be like a potato salad. But other than that, this recipe was a hit.

My friend Kate, who hosted the party, also made a Rachael Ray recipe (I swear I didn't even suggest it, it was all on her own!). She made Chicken Burgers with Barbecue Onion Sauce, which was the Burger of the Month in the June-July issue of EDRR. But since Kate is a creative cook, she made them into little mini sliders. Everybody got to build their own burger with the sauce and the lettuce. Chicken burgers can be bland, but not these little guys. Try them out for a great change of pace.

Here's the potato salad recipe with my comments in brackets (I love a nice, short recipe):

Balsamic Potato and Green Bean Salad
Tara Bench
From Every Day with Rachael Ray
June-July 2007

EIGHT SERVINGS

Prep Time: 10 min
Cook Time: 20 min

1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise [They come pre-trimmed and cleaned in my grocery store.]
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice [Use the fresh stuff - it's worth the little bit of extra effort]
1/2 teaspoon sugar [Do you think I could have used Splenda instead of sugar? It wasn't enough to worry about, but I still always wonder when Splenda is a good substitute.]
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

1. In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand. [Cut them up if your potatoes are too big.]

2. Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

3. Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

5 comments:

  1. this looks interesting, am not a mayo hater but love light salads. will give it a try! :)

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  2. This salad sounds really good! I love the combination of balsamic and green beans. One of my favorite ways to eat green beans is drizzled with a combination of browned butter and balsamic vinegar. It's so simple but tastes amazing!ht

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  3. Sarina - make sure you review it if you do!

    Nicole - that sounds wondeful, I'll have to try that out.

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  4. This looks very yummy -- I'll have to try it out sometime soon. And I'm going to take a look at the chicken burger recipe, too!
    Have a great weekend!

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  5. They made really cute sliders, which also made them easier to eat at a party.

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