Potato and Green Bean Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I saw this on Daisy Cooks! on PBS and had to try it. Ingredients:
3 tablespoons sea salt or 3 tablespoons kosher salt |
1 1/2 lbs small white new potatoes, cut into quarters |
6 tablespoons olive oil |
1/2 lb string bean, topped and tailed |
2 -3 tablespoons cider vinegar or 2 -3 tablespoons sherry wine vinegar |
1/4 cup chicken broth |
Directions:
1. Fill a medium saucepan about two-thirds full of water. Add salt and potatoes.
2. Bring the water to a boil over high heat, boil for 1 minute, then drain the potatoes and let them cool. Air-drying the potatoes helps them brown nicely and prevents splattering when you add them to the oil.
3. Pour the oil into a deep, large (12-inch or so) skillet. Heat over medium-high heat. Add the potatoes and cook, shaking the pan frequently, until they have a little color, about 10 minutes. Don't worry about crisping them.
4. Add the string beans to the skillet and season lightly with salt. Stir and cook a a minute or two. Pour in the vinegar, bring to a boil, and cook until it has almost completely evaporated. Pour in the broth, bring it to a boil, and cover the pan. Cook the vegetables until tender but still firm, about 5 minutes. Uncover and cook until the liquid has evaporated and the vegetables are sizzling in the pan. Serve hot or at room temperature.
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