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Here lately I’ve found myself watching The Best Recipes Ever on CBC. I didn’t really need to watch another cooking show, but the recipes on this one caught my eye. This potato and green bean salad is the first one I’ve made and although my version came out looking a bit different than the original, it was pretty good. I don’t ever need an excuse to put mayonnaise on anything. And if you leave out the green beans, I’d almost say this is a potato salad, which has plenty of my lovely mayonnaise. But with the green beans, this is something totally different and unexpectedly good.
Don’t Over-Dress
There are two things you have to keep in mind when making this potato and green bean salad. Some people have an aversion to cilantro, so you might want to use parsley instead, or at least cut back on the cilantro. Also, don’t just toss the dressing into the salad all willy-nilly. Add a little. Stir, taste, and check the consistency. It’s easy to add too much dressing (and I was dangerously close to having too much dressing on mine!).
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
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I’m Confused
Tasting this dish was one of those rare moments where my brain and my taste buds argued with each other. My mouth said things like ‘hmmmmm’ and ‘yessssss’. While my brain screamed ‘what are you doing?????’ and ‘this has to be a joke, right?’. It’s like when you’re a kid and mom puts something new on your plate. She says its good but it doesn’t look like anything you’ve had before. You’re leery. Almost scared. But then you try it (after much scolding) and before you know it, it’s your new favorite!
Also try my country green beans.
Potato and Green Bean Salad
Equipment
Ingredients
- 2-1/2 pounds new potatoes cleaned
- 2 cups green beans frozen, thawed, chopped
- ยพ cup fresh cilantro leaves chopped, divided
- ยพ cup mayonnaise
- ยผ cup light sour cream
- 1 tablespoon white vinegar
- kosher salt
- ground black pepper
Instructions
- Salt a large pot of water and bring to a boil. Add potatoes and cook until just tender, 10-15 minutes. Drain and let cool slightly.
- Add beans and 1/2 cup of the cilantro to the potatoes and gently toss to mix.
- Mix together the mayo, sour cream and vinegar. Season with salt and pepper to taste. Stir into potato mixture.
- Refrigerate for 4 hours.
- Serve garnished with remaining cilantro.
Notes
Nutrition
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