This delicious potato salad from Real Simple tosses red potatoes, green beans, onion, artichoke hearts, tomatoes and parsley in a zingy lemon-mustard-caper dressing. Boil the potatoes until tender and set aside without draining the cooking water. Cook the beans in the same water until tender. Make the dressing and marinate the onion in it for 5 minutes. Add the warm potatoes, green beans, artichokes, tomatoes and parsley and serve.
Avoiding Additives and Preservatives
Unico capers and marinated artichokes are additive-free. I used President’s Choice Old-Fashioned Dijon mustard. Use freshly squeezed lemon juice.
Potato, artichoke and green bean salad
Ingredients:
1 ½ lb (680 g) baby red potatoes
8 oz. (227 g) fresh haricots verts (French green beans), trimmed (about 2 cups/500 ml)
¼ cup (60 ml) extra virgin olive oil
2 tbsp (30 ml) drained capers, chopped if large
1 ½ tsp (7.5 ml) kosher salt
1 tsp (5 ml) Dijon mustard
1 tsp. (5 ml) grated lemon zest plus 3 Tbsp. (15 ml) fresh juice (from 1 to 2 lemons)
½ tsp (2.5 ml) freshly ground black pepper
½ cup (125 ml) thinly sliced red onion
24 oz (680 g) marinated quartered artichoke hearts, drained
1 ½ cups (375 ml) cherry tomatoes, halved
½ cup (125 ml) chopped fresh flat-leaf parsley
Preparation:
Place potatoes in a large pot; add enough cold water to cover by 1 inch (2.54 cm). Bring to a boil over high. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, about 15 minutes. Using a slotted spoon, transfer potatoes to a colander and let drain.
Add green beans to boiling water; cook until bright green and tender-crisp, 3 to 5 minutes. Using slotted spoon, transfer to colander with potatoes and let drain. When cool enough to handle, cut potatoes into quarters or halves, depending on size.
While potatoes are cooling, whisk together oil, capers, salt, mustard, lemon zest and juice, and pepper in a large bowl. Toss in onion and let stand 5 minutes. Add warm drained potatoes and green beans; toss to coat. Stir in artichoke hearts, tomatoes, and parsley. Serve immediately or at room temperature. Serves 8.
From Real Simple
This is the potato side dish I serve most often when entertaining. Thinly sliced potatoes are tossed with butter, olive oil, herbs and cheese and then pressed into an ovenproof skillet. Brown the potatoes for a few minutes on top of the stove to make sure they develop a crispy bottom. Then transfer to the oven and bake until the potatoes are tender. Invert the skillet to transfer the galette, crispy side up, onto a serving platter or cutting board and cut into wedges to serve. A food processor makes short work of the slicing, and you can make the galette up to two days in advance of serving it. Make sure the oil/butter mixture covers the bottom and the sides of the skillet so it is easy to remove.
Avoiding Additives and Preservatives
Use butter that contains only a single ingredient: cream. If you use dried herbs, check to make sure they don’t contain colour or anti-caking agents. Use a Parmesan cheese that does not contain colour.
Toss thinly sliced potatoes with oil, butter, herbs and cheese
Layer the potatoes in an ovenproof skillet
Place a round of foil on top and press down on it with your hand
Transfer skillet to oven and bake until potatoes are tender
Invert onto serving dish so the crispy side is up
Ingredients:
6 Yukon Gold potatoes – 2.5 lbs (1.25 kg) scrubbed or peeled
¼ cup (60 ml) olive oil
2 tbsp (30 ml) butter, melted
¼ cup (60 ml) chopped mixed fresh herbs or 4 tsp (20 ml) herbes de Provence
¼ cup (60 ml) grated Parmesan cheese
¾ tsp (3 ml) each salt and pepper
Preparation:
Using mandoline or food processor with very thin blade, or by hand, slice potatoes paper-thin. Rinse in cold water; drain, pat dry and set aside.
Combine oil and butter; pour 2 tsp (10 ml) into 8- or 9-inch (20.3 to 22.9 cm) ovenproof skillet and set aside.
In bowl, toss potatoes with remaining oil mixture, herbs Parmesan, salt and pepper. Heat oil mixture in skillet over medium-high heat, tilting pan to coat; evenly layer potatoes in pan. Place round of foil on potatoes; press very hard with hand. Cook, pressing a few more times, for 5 minutes.
Transfer pan to 400-degree F (204-degree C) oven; bake for 25 minutes. Remove foil; bake for 10 to 15 minutes longer or until tender when pierced with knife. Loosen edge with knife; invert on to serving plate. Cut into wedges and serve. To make ahead, let cool. Cover with foil and refrigerate for up to 2 days; reheat in 350-degree F (177-degree C) oven for 25 minutes or until hot. Serves 8.
From the December 2001 issue of Canadian Living
