Best String Bean And Potato Salad Recipes

String Bean and Potato Salad image

Provided by Anne Burrell

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds red bliss potatoes
2 cloves garlic
Kosher salt
1/4 to 1/3 cup sherry vinegar
1/4 to 1/3 cup extra-virgin olive oil
1/2 pound haricots verts, stem ends removed
1/2 cup pitted and slivered gaeta or kalamata olives
1/2 bunch fresh oregano, leaves finely chopped
3 scallions, thinly sliced on the bias
Pinch of red pepper flakes

Steps:

Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with 2 tablespoons each vinegar and olive oil; season with salt. (It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.)
Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to "shock" them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little. Cut them in half.
Add the haricots verts, olives, oregano, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning. Add the remaining oil and vinegar, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.

Salt Cod, Potato, and String Bean Salad image

Yield serves 6

Number Of Ingredients 9

1 pound boneless baccalà fillet, soaked for 8 hours (enough time to get the salt out of the fish), changing the water 3 or 4 times
3 medium russet potatoes (about 1 1/2 pounds)
1 pound green beans, trimmed
1 small red onion, thinly sliced
1/2 cup roasted red-pepper strips
1/2 teaspoon kosher salt
1/8 teaspoon peperoncino flakes, or to taste
1/4 cup extra-virgin olive oil
3 tablespoons white-wine vinegar

Steps:

Place the salt cod in a small saucepan, and add water to cover. Bring the water to a simmer, 1 to 2 minutes, just to refresh the cod and remove any last traces of saltiness. Drain, pat the cod dry, and set aside.
Slip the potatoes into a pot with water, cover, and bring to a simmer. Cook until tender; then remove the potatoes and let cool slightly. Peel and cut them into 1-inch chunks, and toss into a serving bowl.
In the meantime, bring a pot of salted water to a boil, and add the green beans. Boil until crisp-tender, about 6 minutes, drain, let cool, then add to the bowl with the potatoes.
Scatter the red onion and pepper into the serving bowl. Season with the salt and peperoncino flakes, drizzle with the olive oil and vinegar, and toss well.
Flake the cod in big chunks over the top of the bowl, and toss gently one more time, taking care not to break up the pieces of fish too much.