Green Bean & Potato Salad with Crispy Breadcrumbs
I love this light, bright and crunchy potato salad so much! One of our crew members at the farm had a green bean and potato salad at a local bakery a few weeks back and she hasn’t stopped talking about how good it was ever since. I tried to replicate the salad she had with ingredients we had here at the farm and I am so happy with how well this turned out. I’ve never added crispy breadcrumbs to my potato salad and hot damn!!! That is such a brilliant idea. The addition of some perfectly blanched green beans, red onions, capers, dill and some homemade mayo with a splash of red wine vinegar really tie this whole salad together. We served this salad with some grilled sausages from one of our favorite ranchers and it was the perfect family dinner. I even had a little helping hand in the kitchen when it came to mixing the salad all together. My little babe loved this dinner just as much as we did. I hope you all enjoy this simple late summer potato salad as much as we do.
Happy cooking everyone!
Green Bean & Potato Salad with Crispy Breadcrumbs
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4-6
- 2 pounds medium-small potatoes
- 1 pound green beans
- salt
- 1/2 a loaf of sourdough bread torn into small hunks
- olive oil
- 3 Tablespoons red wine vinegar
- salt and pepper to taste
- 3/4 cup mayonnaise (for a homemade version see my recipe from the Local Dirt cookbook)
- 3 Tablespoons capers (drained)
- 1/2 of a red onion, very thinly sliced
- 1/2 cup chopped dill
- pinch of crushed red pepper flakes
Preparation
- Preheat the oven to 300F.
- Heat 2 large pots of heavily salted water and bring to a boil. Add the potatoes to one pot and the green beans to the other. Blanch the green beans for about 3 minutes and then drain under cold water. Set the green beans aside. Reduce the pot with the potatoes to a rapid simmer and simmer for about 20-25 minutes or until tender. Drain the potatoes and let them stand for about 15 minutes or until they are cool enough to handle.
- Place the sourdough chunks on a baking sheet and drizzle with plenty of olive oil and season with a fat pinch of salt. Toast in the oven for about 15-20 minutes or until lightly browned and golden. Remove from the oven and then pulse the bread in a food processor until fine.
- Cut the cooled potatoes into 1/2-inch chunks. Add the potatoes to a large bowl along with the green beans. Toss them with the vinegar and season with plenty of salt and pepper. Add the mayo, capers, onion and dill. Toss well. Sprinkle with the breadcrumbs (you may not need all of them-see note) and crushed red pepper flakes and serve.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary. *Store extra breadcrumbs in an airtight container in the fridge for up to one month
Absolutely wonderful. Only used one pot, did the green beans, scooped them out, the put in already cut
potatoes (why wait till they cool to cut them?) and just watched the time. The bread crumbs are super. Will use those for other things.