Provençal Potato & Green Bean Salad
 
 
This addictive Provençal Potato & Green Bean Salad is loaded with savory Mediterranean flavors! A fabulous lighter alternative to the standard mayo-laden potato salad, it's gluten-free and vegan, and can even stand in for the standard green bean & potato casserole on your holiday table. How about adding it to your Thanksgiving feast?
Author:
Recipe type: Salad, Side Dish, Grain Free, Vegan
Cuisine: Mediterranean
Yield: 4-6 servings
Ingredients
  • Green Beans:
  • Water
  • Ice
  • ½ lb green beans (preferably thin haricots), trimmed
  • Kosher salt
  • Potatoes:
  • 1 lb small waxy potatoes (like fingerling) of relatively equal size
  • 1 large clove garlic, crushed but intact
  • 1 large bay leaf
  • 8-10 whole peppercorns
  • 2-3 sprigs thyme
  • 1 large sprig rosemary
  • Water
  • Kosher salt
  • Dressing:
  • 7g (1 ½ tsp) umeboshi paste¹
  • 10g (2 tsp) Dijon mustard
  • 30ml (2 Tbsp) red wine vinegar
  • 2 tsp minced shallot
  • ¾ tsp dried herbes de Provence
  • 45ml (3 Tbsp) extra virgin olive oil
  • ¼ tsp kosher salt (or more to taste)
  • 2-3 grinds black pepper
  • Salad:
  • 1 large bell pepper, roasted, peeled, & sliced into strips²
  • 8g (2 heaping tsp) drained capers
  • 45g (¼ cup) mixed black & green olives, quartered
  • 3 Tbsp finely chopped parsley
Procedure
  1. Blanch the green beans: Fill a bowl with ice water and set aside. Bring a medium saucepan of salted water to a boil. Add green beans and simmer for 2 minutes, or until bright green and crisp-tender. Transfer green beans to ice water to stop the cooking process. Once cool, drain well, cut into bite-size pieces, and place in a large bowl.
  2. Cook the potatoes: Rinse the saucepan with cool water. Add potatoes, crushed garlic, bay leaf, peppercorns, thyme, rosemary, and enough cold water to cover potatoes by 1 inch. Season generously with kosher salt (about 1 Tbsp). Bring to a boil, reduce to a simmer, and cook just until potatoes are tender, about 8 minutes. Drain potatoes (discard seasonings), cut in half, and add to bowl with green beans.
  3. While potatoes are cooking, make vinaigrette: In a small bowl, whisk together umeboshi paste, mustard, vinegar, pepper, shallot, and herbes de Provence. Whisk in olive oil to emulsify, add ¼ teaspoon salt and 2 grinds black pepper, and taste. Add more salt and/or pepper if desired.
  4. Assemble salad: Add remaining salad ingredients; toss with vinaigrette. Serve immediately, or cover and refrigerate until ready to use (up to 3 days). If refrigerating, bring salad back up to room temperature before serving.
Notes
¹Feel free to substitute anchovy paste.
²If you don't want to bother roasting your own peppers, substitute jarred ones. If you don't like roasted peppers, try a handful of quartered cherry tomatoes instead!
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/provencal-potato-green-bean-salad/