Red Potatoes + Green & Yellow Beans + Red Onion & Dill Vinaigrette

As I am coming to terms with the fact that the markets are almost over, and was making a mental list of all the produce I wanted to hoard, freeze or preserve; I had to make something with the season’s potatoes and those crunchy beans.

What took shape in my mind was based on a salad I first tried at a 4th of July cookout at my neighbor Mary’s place. She had made her salad with large chunky bites, beautifully doused in a, red wine vinegar and Dijon mustard vinaigrette, minus the dill.

Since I was making this at the market, where were a few adjustments I made based on what was available and possible outdoors. I cut the pieces small to fit the sample containers, I did not set up a cold bath for the veggies, instead I stir-fried them, and added the dressing at the end, and I also swapped the Dijon with the ground mustard powder and I used cider vinegar vs. the red-wine my neighbor had used.

This version was really very flavorful and comforting, and makes me ready for the cold ahead.

I used red potatoes that Patty from Charlton Orchards had just dug up the night before, the green and yellow beans were precious gifts from Farmer Dave’s along with the fresh dill, and the bite of the red onion came from Kelly’s Farm. But a secret ingredient from the Aaronap Cellars in the vinaigrette provided an extra oomph! And, if that wasn’t enough, our friends’ over at Pourmans Coffee Company had scrumptious cheddar and smoked paprika scones; one of which cut into small pieces, made brilliant croutons for the sample cups.

Serves 4-6

3 medium-sized chopped potatoes
3 cups chopped beans
½ cup chopped red onion
2 cloves of garlic minced
2 tbsp. finely chopped fresh dill
1/3 cup + 2 tbsp. extra virgin olive oil
1/3 cup apple cider vinegar
2 tbsp. Carmenre Malbec
2 portions of ½ tsp. salt
2 portions of ½ tsp. ground mustard
¼ tsp. crushed black pepper

1. Clean and chop the potatoes and beans, keep the skin of the potatoes on if you can scrub them clean, and have a preference, at the market I pealed them since I could not scrub them fully
2. Mince the garlic and heat the 2 tbs. of the oil in a frying pan, when hot, add the garlic and mustard powder and stir-fry for 2 minutes – you can skip the mustard if you’re using Dijon in the recipe at this step, just put it in the vinaigrette
3. Add the potatoes and salt them, stir and cover to cook for about 5-7 minutes, check on them and stir again, covering for another 7-10 minutes – the time to cook the potatoes will depend on their size and the quantity you’re using



4. In the meantime, whisk the vinegar, red wine, pepper, dill, onions and the remaining salt, mustard powder or Dijon, and olive oil to make the vinaigrette
5. When the potatoes are fork tender, add the beans, stir with the lid off, for about 5-7 minutes to warm up the beans
6. Turn off the heat, and add the vinaigrette while the veggies are still warm, this helps them absorb the flavors better

Serve warm or cold at room temperature as a salad, side or topped over some taco chips.