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Healthy & Delicious: Potato Salad with Green and White Beans

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

[Photograph: Kristen Swensson]

Last week, this column focused on Moosewood Restaurant Simple Suppers cookbook, and how it's basically the greatest weeknight meal guide since publishing was invented back in 1477 by Irving P. Simonandschuster.

This week, we're, uh, focusing on the same thing.

Wait! Don't go away! Potato Salad with Green and White Beans is really good. I promise. A mayo-less summer side dish meant to feed a crowd, it's entirely suitable for picnics, clambakes, garden parties, and/or any other meal involving no heating implement and a gingham blanket.

To be honest, I was expecting good, not great things. The salad's made from fairly humdrum ingredients, and I was concerned that a big bowl of beans, potatoes, and more beans would bore potential eaters. The textural and size differences seemed a tad strange, as well. Hopefully, my barbecue guests wouldn't find them off-putting.

I needn't have worried. The dish went over like gangbusters. It was just as good hot as it was cold, and it didn't turn to mush, as potato salads are wont to do. A double batch served 12 people at a rainy backyard barbecue, and even provided a few office lunches for the days following. I will be making it again.

One note: The recipe times are very important here, particularly for the spuds. Left to cook two minutes too long, they will disintegrate later on. Pay attention, and test a thicker slice with a knife when they're almost done boiling. It should pierce fairly easily, with a little resistance.

So, Simple Suppers comes through again. We'll see what the next few meals yield, but I'm pretty certain this will be a

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