| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 10g | 1.5g | 20g |
| sugars | fibre | protein | salt |
| 3g | 4g | 4g | 0.4g |
When I first crafted this Red Potato Salad with Green Beans and Cicely, it brought a wave of nostalgia and warmth to my kitchen. Growing up in the vast landscapes of Montana, meals were more than just sustenance; they were moments of connection, flavor, and history. This salad, with its fresh, bright ingredients, offers a delightful modern twist while still echoing the heartiness that I grew up with. Let me share why this recipe has become one of my treasures and why I believe it should make its way to your table.
A Harmony of Fresh Flavors
Firstly, the combination of red potatoes and green beans creates a perfect balance in both texture and taste. Red potatoes, with their smooth skin and tender flesh, soak up the flavors and provide a creamy contrast to the crisp green beans. The fresh cicely adds an unexpected yet refreshing note, somewhat reminiscent of fennel but milder and sweeter. The incorporation of this herb elevates the dish, blending seamlessly with the tang of apple cider vinegar and the rich, smooth taste of extra-virgin olive oil.
Health Benefits
Not only is this Red Potato Salad with Green Beans and Cicely delicious, but it’s also packed with nutrients. Red potatoes are an excellent source of vitamins C and B6, as well as potassium, which is crucial for heart health. Green beans bring in their share of fiber, vitamins A, C, and K, and essential minerals like iron and calcium. Cicely, on the other hand, is not only aromatic but also known for its digestive benefits and mild diuretic properties. The use of olive oil not only imparts richness but also provides healthy fats that are beneficial for overall well-being.
Perfect Pairings
This salad is versatile and can be paired beautifully with a variety of main dishes. It complements grilled meats excellently, particularly a grilled bison burger or venison steak. It can also serve as a refreshing side to roasted chicken or fish, making it an ideal dish for both casual family dinners and festive gatherings. For those who enjoy experimenting with new flavors, try sprinkling a bit of crumbled feta cheese on top for an added layer of taste.
Overall, this Red Potato Salad with Green Beans and Cicely is a celebration of fresh seasonal produce and harmonious flavors. It’s a dish that resonates with my culinary roots and continues to inspire me with its simplicity and elegance. I hope it brings as much joy to your kitchen as it does to mine.
What You’ll Need
- 2 pounds red potatoes
- 1 pound green beans, trimmed and cut into 1-inch pieces
- 1 medium red onion, finely chopped
- 1/4 cup fresh cicely, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Method
Step One
Bring a large pot of salted water to a boil. Add the red potatoes and cook until tender, about 15 minutes. Drain and let cool slightly. Cut into bite-sized pieces.
Step Two
While the potatoes are cooking, bring another pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
Step Three
In a large mixing bowl, combine the chopped red onion, fresh cicely, extra-virgin olive oil, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper. Whisk until well combined.
Step Four
Add the cooked potatoes and green beans to the bowl with the dressing. Toss gently to coat everything evenly with the dressing.
Step Five
Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
