Filed Under: fry, north-american, Side, Under 20 Mins, Vegetables

Warm Green Bean & New Potato Salad

The dressing for this salad is made with caramelized onions, giving it a unique sweet and tangy flavour

Loading ... Loading ...

April 8th, 2012

Recipe excerpted from Fresh Food Fast by Peter Berley. Stylish, sophisticated, home-cooked vegetarian meals that can be created without the fuss in under an hour.
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
  • 1 large red onion, cut into ½-inch crescents from root to stem
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon chopped fresh thyme leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds small new potatoes, sliced ½-inch thick
  • 4 omega-3 eggs, hard boiled
  • 1 pound green beans, trimmed
  • Lemon wedges for serving
Directions

  1. Warm a large, heavy skillet over medium heat for 3 minutes. Add onion and cook, stirring occasionally, until deeply browned on all sides, about 8-10 minutes.

  2. In a large salad bowl, whisk together vinegar, mustard, and thyme. Whisk in oil and season with salt and pepper. Add cooked onions and toss to coat them with vinaigrette.

  3. In a stockpot fitted with a steamer insert, bring 2 inches of water to a boil. Add potato slices and steam, covered, until tender, about 15 minutes. Transfer potatoes to bowl with onions and toss gently to coat. Keep water at a boil and steam beans until tender, toss them with onions and potatoes, and season with salt and pepper.

  4. Peel and slice cooked eggs and arrange them on top of salad. Serve with lemon wedges on side.

Warm Green Bean & New Potato Salad