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Red Bliss potatoes garlic kosher salt sherry vinegar extra-virgin olive oil haricots verts olives fresh oregano scallions red pepper
Viewed: 33 - Published at: 4 years agoIngredients
- 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
Method
- 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.
- Photograph by Anna Williams
