This potato salad has been my very favorite since Elaine’s first season back in 2005 . I can eat just a bowl of it for lunch. It uses your Everblossom potatoes, garlic, basil, and Elaine’s variety of beans.
My hamstrings and I had the opportunity to help pick a row of her beans last week. It is the hardest crop to pick in my amateur opinion and could be made easier only if you had a hover craft. It was, however, a great time to think and talk with Elaine as we moved slowly hunched over, eyes on the stringy prize, our hands busy. Our dad said it was heartwarming to see us working out there together. There is something pure and good about farm work with your sister. But, the next day my legs suggested that maybe next time just sitting around together could be nice too.
½ cup extra virgin olive oil
3 tablespoons champagne vinegar
1 ½ tablespoons Dijon mustard
1 large clove garlic, minced
½ teaspoon pepper
2 large handfuls of string beans cut into 1 ½” pieces
2 tablespoons salt
2 pounds assorted potatoes, scrubbed and cut into 1 ½” pieces
1 small bunch of basil, chopped
- Whisk oil, vinegar, mustard, garlic, and pepper together in a large bowl. Reserve ¼ cup of dressing in measuring cup
- Boil beans in salted water until crisp, but tender, about 4 minutes. Remove beans with a slotted spoon and transfer to a colander to dry. Then add to large bowl with dressing. Toss to coat.
- Add potatoes to the still simmering water and cook until a paring knife can be inserted without resistance, 7-10 minutes. Drain in a colander and add to beans and dressing. Toss to coat. Let sit for 10 minutes.
- Just before serving add basil, and reserved dressing. Toss gently.