Green Bean, Potato & Olive Salad
Every Saturday, my family and I head out to a local horse ranch (where my son rides) and share a picnic lunch with friends. As a result, I'm always on the look out for new picnic foods. This Green Bean, Potato and Olive Salad is a tasty vegan riff on the Salad Nicoise and very easy to prepare! The saltiness and depth of the herb-marinated olives packs plenty of flavor and the combination of creamy baby Dutch potatoes and crunchy green beans provides substance and freshness.
I dressed the salad in a very simple lemon olive oil, which made this an awesome light dish for a hot day. Next time, I'll try a vinaigrette of lemon olive oil, champagne vinegar and a little mustard to soak up with baguette!
This is a great shared dish and easily prepared in 30 minutes. Put the baby Dutch potatoes in a saucepan with salted water and bring to a boil. Turn down to medium and cook until the potatoes are just soft to a sharp knife. Add either fresh or frozen Haricots Verts (tiny whole green beans). Cook until the beans are cooked, but still have some crunch. Drain in a colander and rinse with cold water to stop the cooking. Once the potatoes and beans are cold, mix with your favorite herb-marinated olives and lemon olive oil (or olive oil and lemon juice). Salt to taste with sea salt and pack for your picnic!
If you eat eggs, wedges of hard boiled egg can be added at serving time.