This salad provides for a great way to use up potatoes that you have.
Two Russet Potatoes Peeled And Cut Into Cubes (About One Inch Wide)
Twelve Ounces Of Fresh Green Beans Cut Into About One Inch Long Pieces
A Roasted Red Pepper Chopped Into About One Inch Pieces
A Tablespoon Of Chopped Red Onion
A Minced Garlic Clove
The Juice Of ½ Lemon
A Teaspoon Of Red Wine Vinegar
1/3 Cup Of Extra Virgin Olive Oil
A Tablespoon and a ½ Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
A Teaspoon Of Chopped Fresh Italian Parsley
A Teaspoon Of Chopped Fresh Basil
Place the potatoes in a pot of cold water with a tablespoon of sea salt. Bring to a boil and cook the potatoes until they are fork tender (meaning a fork can easily pierce a potato). Drain the potatoes in a colander but retain the water that they were cooked in. Drop the green beans into the pot and cook for four minutes. Drain the beans in a colander.
Into a salad bowl, add the garlic, ½ teaspoon of sea salt, the crushed red pepper flakes, and the black pepper. Mash with a fork to form a paste. Add the lemon juice and the red wine vinegar. Whisk the ingredients well. While whisking, slowly drizzle in the olive oil. Continue to whisk until the ingredients are well blended and the dressing has thickened slightly. Taste and add more sea salt and/or pepper, if desired.
While the potatoes and the green beans are still warm, add them to the bowl with the dressing. Mix well. Add the red onion and the roasted red pepper. Mix again. Taste and add more sea salt and/or pepper, if needed. Garnish with the fresh basil and the fresh parsley.
This dish should be served at room temperature. After assembling the salad, let it sit for at least an hour.