My grandmother use to make this and as a kids I can remember her picking the beans, basil and parsley for it. Decided to make some today and it's as I remember, the only difference being I used yukon gold waxy potatoes instead of the white rose gramma use to use.
4-waxy boiling potatoes
1-lb. green beans, trimmed
1- sm/med red onion, size depends on your taste for onions
1/3-c. evoo
3-tab. fresh torn basil
2-Tab.chopped parsley, I chop coarsley and use Italian flat leaf..Mint if you like it is also nice in this salad
coarse grey sal
fresh cracked coarse grind black pepper
either fresh squeezed lemon or vinegar to taste
boil potatoes til tender,cool, then cut into slices, mine are about 1/4 inch thick. Cook beans til crisp tender,drop into icy water to keep them green and to cool. then break or cut into bite sized pieces. Drop the potatoes and beans into a good size bowl, add the chopped onion, herbs, evoo,vinegar, salt and pepper and toss. Taste for seasonings and serve. You can serve this chilled or at room temp..I like it at room temp..A handful or two of crumbled crisp pancetta can be added if you like I sure do.
enjoy,
kadesma
4-waxy boiling potatoes
1-lb. green beans, trimmed
1- sm/med red onion, size depends on your taste for onions
1/3-c. evoo
3-tab. fresh torn basil
2-Tab.chopped parsley, I chop coarsley and use Italian flat leaf..Mint if you like it is also nice in this salad
coarse grey sal
fresh cracked coarse grind black pepper
either fresh squeezed lemon or vinegar to taste
boil potatoes til tender,cool, then cut into slices, mine are about 1/4 inch thick. Cook beans til crisp tender,drop into icy water to keep them green and to cool. then break or cut into bite sized pieces. Drop the potatoes and beans into a good size bowl, add the chopped onion, herbs, evoo,vinegar, salt and pepper and toss. Taste for seasonings and serve. You can serve this chilled or at room temp..I like it at room temp..A handful or two of crumbled crisp pancetta can be added if you like I sure do.
enjoy,
kadesma