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potatoes green beans garlic onions orange bell pepper cherry tomatoes red wine vinegar mustard handful of tarragon bacon
Viewed: 46 - Published at: 2 years agoIngredients
- 1.5 lbs small new potatoes, cut into 0.5-1" chunks (about the size of your thumb)
- 1 lb green beans, cut into 1-2" pieces
- 4 tbsp + 1/3 c olive oil
- 3 cloves of garlic, minced
- 3/4 c diced onions (white, yellow and/or bulbs of green onions)
- 1 red/yellow/orange bell pepper, seeded & cut in thin, 1-2" long pieces
- optional: a dozen cherry tomatoes, quartered
- 1/4 c red wine vinegar
- 1 tbsp mustard
- juice of 1/2 a lemon
- handful of tarragon and parsley or other fresh herbs, chopped (good substitutes: dill, chives, green onion tops)
- optional: 4 strips of bacon
Method
- Steam the potatoes over well-salted water until slightly fluffy when stabbed with a fork (about 10 minutes).
- Drain well.
- Heat 2 tbsp of olive oil over medium in a large pan, and once hot, add the onions and garlic.
- Add a large pinch of salt, black pepper, and cook for 5 minutes or until translucent.
- Add another 2 tbsp of oil to the pan, turn up the heat to high, and add the potatoes with another large pinch of salt.
- Cook, stirring occassionally, about 10 minutes; they will gain some colour and crispness.
- Add the peppers (and tomatoes, if using), and cook another 10 minutes, stirring occasionally.
- Meanwhile, steam the green beans over well-salted water until easy to stab with a fork (about 7 minutes).
- Mix the remaining 1/3 c olive oil, as well as the vinegar, mustard, and lemon juice, with about 1/2 tsp of black pepper and 1/2 tsp of salt.
- Mix until emulsified.
- While still warm, fold together the green beans, the potato mixture, the chopped herbs, and the dressing.
- Taste and season if necessary.
- Serve warm or refrigerate.
- Optional: begin the recipe by frying the bacon in a pan.
- Once crisp, remove the strips, crumble them and add them in the last step.
- Fry the onions and garlic in the bacon fat (adding oil if needed to make a total of 3 tbsp).
