Mid-June, and Nebraska’s rich earth announces its role in the sumptuous display of vegetables at our Farmer’s Market.
Each bean, onion, potato, radish, asparagus, cauliflower and broccoli clearly speaks-out about its character.
I gather hand fulls of slim and crisp green beans, potatoes so fresh that they pop as I crack them open with a knife, onions – red and sweet.
Green beans, red potatoes, onions connect intimately with earth, sun, sky and water, and
I learn again that what I really want occurs within the ordinary.
Whatever is done will not make a green bean more of a green bean or a red potato more of a potato, or an onion more of an onion.
Green bean is green bean. Red potato is red potato. Onion is onion.
Buzz Savories June newsletter #2 features a summer salad that combines the ordinary vegetables – green bean, red potato and onion into a savory melange’.
Serve it chilled or room temperature, and this potato salad travels safely so make and take to your picnics. It happily seasons for a week in refrigeration.
Maybe the the top-tasting potato salad for Summer 2020?
Green Bean, Red Onion Potato Salad
Green Bean, Red Onion Potato salad lifts the ordinary trio - green beans, potatoes, onions and with a Spicy Beer Mustard vinaigrette, toward the sublime.
Servings 4
Equipment
- steam basket
What You'll Need:
green bean and potato salad
- 1 ½ lbs. red potatoes fresh from the garden and washed but unpeeled
- ¾ lb. green beans, trimmed and snapped
- 1 small red onion, chopped
- ¼ cup chopped tender herbs - parsley, dill, chives
- ¼ cup chopped basil or a combination of all tender herbs
Spicy Beer Mustard Vinaigrette
- ¼ cup red wine vinegar
- ½ cup olive oil
- 2 Tb Spicy Beer Mustard
- 1 tsp salt
- 1 tsp sugar
- ½ tsp. freshly ground pepper
How To Prepare:
- Place the potatoes in a large pot, and in a steamer basket, or simply fill the pot with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes may be pierced with a fork.
- After the first 10 minutes, throw the green beans into the pot with the potatoes to steam
- Steam until both the green beans and potatoes are tender and green beans still firm but can be pierced with a fork. CHECK THE WATER IN THE POT SO THE POT DOES NOT BOIL DRY.
- Drain, cool, and cut potatoes into quarters. Transfer to a large bowl
- Toss in the chopped red onion
Spicy Beer Mustard Vinaigrette
- Chop the tender herbs - parsley, basil, chives, and maybe dill (either, or, or all)
- Blend the red wine vinegar and the Spicy Beer Mustard in a carafe or 2 cup container
- Drip the olive oil into the vinegar/mustard mixture and stir rapidly to form an emulsion
- add the salt, sugar, and pepper and shake or blend again
salad
- Toss the salad with 1/4 cup of the Spicy Beer Mustard Vinaigrette and add the tender herbs.Salad need not be drenched with dressing yet every bite needs to taste well seasoned.
- Taste and add more Spicy Beer Mustard Vinaigrette and season as you like
- Serve immediately or make ahead and refrigerate in a covered container
- Garnish with fresh garden lettuce, quarters of tomatoes, hard-boiled eggs, basil leaves
Please see our new and revised and stunning Buzz Savories LLC website – Https://Buzzsavoriesllc.com
I thank Kim Woods at Http://Bulldog-llc.com for the redesign of the front page and the addition of a store front that feature new additions of products to the Buzz Savories line.
Buy Buzz Savories mustards and 100% Beeswax candles at local and regional retail stores in Nebraska, Iowa and Kansas, Grow Nebraska, From Nebraska Gifts, and Amazon Https://Amazon.com on-line shopping, Gifts & Things Https://giftsandthingsholdregene.com and now directly from Buzz Savories on-line shopping cart. Https://Buzzsavoriesllc.com
100% Beeswax Candles with rustic clay saucer
