GREEN BEAN AND POTATO SALAD!! FRESH & FLAVORFUL!!

Let's use some of that delicious white wine vinaigrette dressing and make an end of summer salad that is a little bit different but sure to please! This has, as you may expect, fresh steamed green beans and cooked to perfection, tender, baby red potatoes. Served warm this salad is a lovely accompaniment to any type of grilled, steamed or baked fish, chicken or other protein. Served cold it is a wonderful go along for any type of cold salad platter. This is a great make ahead salad that can stand up in the fridge for at least a week. Make quick work of this fabulous side dish by cooking the beans and the potatoes in your pressure cooker and the this salad on the table in pretty quick order. I think you are going to love this!

This salad is not your typical potato salad. This one is just a little different. We are not using any mayonnaise here. Today we are going to be using that delicious white wine vinaigrette dressing we made in a previous video. If you missed that, you can see it here: https://bit.ly/2Xy171A

This salad has just a few ingredients, the green beans, the potatoes a bit of sliced sweet onion, which you can sub out for red or green onion or leave it out if you prefer and a healthy sprinkling of salt. Don't forget the salt because those potatoes really love it and in the end it will seriously enhance the flavors.

I cooked both the green beans and the potatoes in my electric pressure cooker. I cooked them separately to make things a bit easier. The beans are much more tender and require much less time than the potatoes which are dense and require a longer cooking time. On my pressure cooker, which may be different than yours, as I do not have an "Instant Pot", I cooked the beans on the vegetables/fish setting and manually adjusted the pressure to low for 2 minutes let them cook and immediately quick released the pressure once the timer went off. Once done the beans were plunged into an ice bath to quick cool. The potatoes were placed in the basked of the pressure cooker and cooked on the vegetable/fish button and manually selected medium pressure for 4 minutes. I did a quick release of the pressure as soon as the timer went off and did not put the potatoes into an ice bath but did cut them in half.

Once all the components were ready I tossed the beans and potatoes along with half a slivered sweet onion and half a cup of the white wine vinaigrette dressing in a large bowl. Gave everything a sprinkling of kosher salt and tasted for seasoning. At this point you have the option of adding the juice of half a fresh squeezed lemon if you like a little more acidity and brightness. My vinaigrette was just right so I did not add the lemon.

If you don't want to make the vinaigrette dressing or prefer something different, any oil and vinegar based dressing is going to work here. Your favorite Italian, sweet onion or other bottled dressing is going to be perfect. Just be sure to dress the salad when the potatoes are still on the warm side to get the most flavor infusion as possible.

Serve this salad immediately or chill for later. Keep this in a sealed container in the refrigerator for up to a week. Take it for lunch, use it as a quick side or addition to a dinner style salad during the week. I think you will find yourself reaching for this fresh and flavorful dish often and I know you are going to enjoy every bite!

I hope you give this different spin on a potato salad with green beans and no mayo a try and I hope you love it!

Happy Eating!

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