String Bean and Potato Salad

If there’s a dish that makes me really feel nostalgic, it’s this one right here. It wasn’t summer in my house as a kid until you saw a big bowl of string bean and potato salad in the fridge. It’s perfect for a weeknight dinner when it’s just too hot for anything else and a must have at any barbecue during the summer.

Ingredients

1 pound string beans, trimmed

8-10 medium yukon gold or russet potatoes

1 medium red onion

1/3 cup evoo

2-3 tablespoons white vinegar

1 teaspoon oregano

salt and pepper to taste

Directions

Bring a pot of water to a boil and add your potatoes and cook until fork tender

Drain them and run cool water on them, then peel and chop into large chunks immediately. The longer the potatoes sit the harder it will be to take the skin off

In a pot with a strainer insert, add some water to the bottom, put the strainer in, bring to a boil and then add your cleaned, trimmed string beans and steam until tender. If you do not have a pot with a strainer insert, you can boil the string beans directly in the water under tender

Thinly slice your red onion and let it soak in water, changing the water a couple of times over the course of an hour. This will ensure your onions do not give you heart burn, I highly recommend!

Add the chopped potatoes, string beans and sliced red onion to a large bowl. Season with salt, pepper, oil, white vinegar and a little oregano

The longer the salad marinates in the fridge, the better it tastes!

Buon appetito!