- Garlic Cloves
- Red Onion
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Green Beans
- Fresh Parsley
You need you need a couple of garlic cloves, red onion, balsamic vinegar, extra virgin olive oil, pepper salt of course green beans baby Yukon Gold potatoes fresh parsley okay first thing you want to do is trim your green beans all that means is just taking the two ends off just like so, like that. I already have a whole bunch. I’ve already done now I’m going to prep my potatoes now I’m using a baby gold baby Yukon Gold potatoes some of them are really little like that so, I’m not even gonna bother trimming them but some of them were a bit bigger so, I’m going to just chop them up smaller so that everything has an even cooking time just beautiful now I have a large pot of cold water I haven’t.
I haven’t brought it to a boil on anything because you always want to start whenever you’re cooking your potatoes you want to start with cold water so,that the outside cooks the same time as inside or I should say the inside cooks the same time as the outside last one to the stove now.I’m going to turn the pot that the heat on to about medium-high remember starting cold water now,I’m going to bring this to a boil.I’m going to cook these for about 20 minutes or so, you want them to be tender but you don’t want them to fall apart otherwise when you toss them with your green beans and all it’s going to be like it’s just it’s not it’s not really Pleasant so,just wait about 20 to 25 minutes pierce them with either a knife or fork and just when they feel tender in the inside they’re done my potatoes are almost done now.
When they’re about 5 minutes away from being completely done what you want to do is you want to add your green beans the same water makes it easier there we go but just about five minutes otherwise you’ll overcook the green beans or the green beans and potatoes are finishing cooking for bet it’s just last few minutes we’re gonna make them in a grip.I’m going to chop up with two cloves of garlic chopped nice and fine because.I want this to be distributed all over the salad I don’t want anyone to bite down a large piece of garlic yeah this won’t take long just a couple minutes if,that just like so beautiful perfect into the bullet goes now I’m going to bring the bowl to us.
I’m going to add about two to three tablespoons of balsamic vinegar we’re just gonna eyeball it to three here we go salt and pepper I’ll just say pepper and salt.I always I always get backwards some salt and I’m going to whisk in the extra virgin olive oil you’ll get about four tablespoons through the four tablespoons lovely. I want this to be nice and gonna Gris but not too overpowering time to go check on our three beans and potatoes green beans and potatoes are done I’m just going to strain them lovely just like so beautiful.I’m going to put this in a bowl just like that I’ve also a couple pieces of potatoes but that’s okay now while this is nice and warm.we’re going to put in a half the little red onion then they slice not too much because it will overpower it and I’ll just have a really like an after burn if,you do that you don’t want you nice and thin now this is best served either right away or room temperature you don’t want to have frigerator first otherwise the vinaigrette can kind of clump up because of the of the olive oil there.
5We go I’m going to toss this with the vinaigrette first go salt and pepper everything and I can really smell the garlic and balsamic vinegar as soon as it hits the hot potatoes and string beans it’s guys so good grab my tongs give this a gentle toss.I don’t want to mess up the potatoes just nice and gently time to add in different onion believe it or not this recipe came about um as a mistake I was making I was warming potatoes to make mashed potatoes and I was boiling green means to make like the sign of green beans and I like to strain them I did a mole same colander so,I had to do something so,I came up with this and actually I’ve been making this a lot more than making mashed potatoes instead of green beans so,just goes to show us sometimes best dishes come out of making mistakes here we go pour this in a really pretty platter now we’re going to chop up some fresh parsley.