Baby vegetables are something I have fun cooking with. I use to grow tiny peas, zucchini, slender green beans or Haricots Verts and I tried to grow small potatoes (not very successful). You do have to pick them regularly as they seem to grow right in front of your eyes. There is no comparison to the sweetness of the young vegetables and then with the final addition of fresh basil – wow!
New Potato and Green Bean Salad
- 2 lbs. baby potatoes (red or yellow)
- 3/4 lb. pencil thin green beans, trimmed on one end and halved
- 5 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar (you could substitute red wine vinegar)
- 1 garlic clove, minced
- 1 tbsp. Dijon mustard
- salt and pepper to taste
- 3/4 cup red onion, chopped
- 1/2 to 1 cup fresh basil, chopped
- some cooked and crumbled bacon (optional)
- tomatoes, peeled, seeded and chopped (optional)
Boil the potatoes (unpeeled) for about 10 minutes, depending on the size. You want them to be firm and cooked through. Cool immediately and drain. Cut the potatoes in 1/4-inch slices. It is nice to leave the peel on if possible, but sometimes it just wants to come off.
Cook the green beans in lightly salted water briefly, until crisp tender. Refresh them under cold water and drain.
Combine the potatoes, green beans and onions in a large bowl. Make the vinaigrette of olive oil, vinegar, garlic and mustard and pour over the vegetables. Season to taste with salt and pepper. If you are using fresh basil, add this prior to serving as well as the bacon bits (optional).