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I first had this recipe of potatoes and green beans at my mother-in-law’s many years ago. And then I was watching Lidia Bastianich. She was making my mother-in-law’s salad. The one she used to make so often and she always made it for the 4th of July family reunions.
I know she did not get the recipe from Lidia since it predates Lidia. Then, I googled it. There are a thousand versions of potatoes and green beans. I do wonder how the recipe started. I mean who said one day if I add potatoes and green beans together it will taste pretty good, or better than that delicious?
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My mother-in-law boiled hers, but I make mine in a steamer. I think the steamer makes for prettier food. I like that the potatoes cook through without getting mushy. I take small potatoes and steam them and then cut them in half while they are still warm, they will soak up the vinegar. You don’t have to peel them if they are thin skinned and blemish free.
I steamed the green beans until soft, and then I put them in ice water to stop the cooking and preserve their bright green color. I like to rinse my red onion in cold water so they don’t have that sharp bite, but still maintains their flavor; then into a little vinegar.
Just add some protein and it becomes a full meal. You can take it to a barbeque or a potluck. You don’t have to worry about mayo spoilage. In fact I think the longer it sets out the better it gets.
And, I had mine with sole, which just goes to show you it goes with anything.
I sometimes wonder what my mother-in-law would think of my version. It took me years to win her over. She didn’t like me much at first, but as time went on she was a fierce defender if anyone said anything bad about me.
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- 3 small potatoes per person
- A handful per person - green beans
- A handful per person - grape tomatoes
- ½ red onion
- For the Dressing
- 3 tablespoons vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and Pepper to taste
- A squeeze of lemon
- Steam potatoes – if thin skinned and blemish free there is no need to peel.
- Steam green beans, then blanche
- Slice red onions – rinse with cold water then drop into vinegar
- Put vinegar into a large bowl. Whisk in Dijon mustard, and ½ teaspoon salt.
- Slice potatoes in half and add to bowl while still warm. The potato will absorb the vinegar and mustard when it is warm.
- Slice red onion into half moons
- When green beans are tender drop them into ice water to retain their color. Blot them on a paper towel and then into the bowl with the potatoes and onions.
- Add olive oil.
- Halve tomatoes and drop into bowl.
- Stir and taste. Adjust seasoning.
I am taking this to
Susan’s at Metamorphosis Monday
Cindy’s at Amaze Me Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Laura at Décor To Adore.net
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
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