blue potato salad with yellow wax beans poached egg and basil dressing
There is only one thing I’ve been craving during this heat wave (besides an ice cold beer) and that is a good potato salad. Not a heavy on the mayonnaise type of potato salad (which just isn’t my style) but a light and refreshing potato salad. Preferably served with and ice cold beer.
Before I got into farming I had no idea how many varieties of potatoes existed. Growing up my family usually only cooked up russet potatoes (nothing wrong with a good ol’ fashioned russet potato.) However, little did I know that there were thousands of potato varieties out there waiting for me to discover them! And while Taylor and I chose to only grow 10 varieties this year the possibilities are endless when it comes to choosing seed potatoes.
Check it out. With the arrival of new produce each week we have to put our bulk items (like potatoes) in crates on the ground because there isn’t enough room on our tables. I think this is a great problem to have!!! We are still in awe that we are able to grow such a variety of produce at the base of a mountain. This growing season has been SO different from our experience at Hutchins Farm, regardless we are totally digging this mountain air!
The idea for this easy dinner came to me while I was in the midst of picking yellow wax beans. (For anyone who has spent hours picking beans knows that some of their best thinking can happen during this horrible back-breaking task.) My body was killing me but my imagination was running wild. I couldn’t get over the idea of pairing yellow wax beans with our blue potatoes. I knew it would make a gorgeous dinner. And hey, what doesn’t taste good with a poached egg thrown on top?
The basil dressing I whipped up was an afterthought. I harvest some basil to make pesto for a separate meal, but as I was cooking the potatoes and beans I kept smelling the fresh basil and knew I needed to take action. The dressing was a highlight. As for the poached egg, it is actually a duck egg. We have some awesome friends who farm across the river from us in WA. They raise all kinds of animals and this duck egg was exceptional! However, a regular chicken egg will be really tasty as well. Pour yourself an ice cold beer and dig in!
Blue Potato Salad with Yellow Wax Beans Poached Egg and Basil Dressing
Prep Time: 10 mins. Cook Time: 20 mins. Serves: 2-4
- 3-5 Adirondack blue potatoes, cut into cubes
- 1 lb yellow wax beans, trimmed
- eggs (1 per person)
- Salt and pepper to taste
- For the Basil Dressing:
- 1 1/2 cups basil leaves, minced
- 1 garlic clove, minced
- 1 1/2 TBS balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp dijon style mustard
- pinch of fine sea salt
- Bring a large pot of lightly salted water to a boil. Add potatoes. Cook until potatoes are fork tender (about 3-5 minutes) Add yellow wax beans for the last minute of cooking time. (the cooking time for potatoes will vary depending on variety and the size you cut them into.)
- Strain potatoes and beans. Place in the refrigerator while you make your dressing.
- In a food processor or with an immersion blender combine all ingredients for the dressing and set aside.
- Poach your eggs (you can also choose to fry your eggs if that's your style)
- Toss potatoes and beans with dressing. Serve with poached egg.
NotesUse this recipe as a guide. Adjust measurements, ingredients, and cooking time as necessary. Always taste test as you go.