Dive into a burst of color and flavor with our delightful Purple Yard Bean Potato Salad! This vibrant dish not only tantalizes your taste buds but also adds a stunning visual appeal to your table. Perfect for summer picnics, barbecues, or as a refreshing side for any meal, this salad combines the unique taste of purple yard beans with creamy potatoes and a zesty dressing. Ready to impress your guests and elevate your cooking game? Let’s get started on this easy-to-follow recipe that promises to be a hit at your next gathering!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Purple yard beans
- Potatoes
- Red onion
- Olive oil
- Vinegar
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients: purple yard beans, potatoes, red onion, olive oil, vinegar, salt, and pepper.
- Wash the purple yard beans thoroughly under cold running water to remove any dirt or impurities.
- Trim the ends of the purple yard beans and cut them into 1-inch pieces for even cooking.
- Peel the potatoes and cut them into small, uniform cubes to ensure they cook evenly.
- Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook the potatoes for about 10-15 minutes, or until they are fork-tender.
- While the potatoes are cooking, prepare the purple yard beans. In a separate pot, bring water to a boil. Add the cut purple yard beans and blanch them for about 3-4 minutes until they are bright in color and tender but still crisp.
- After blanching, immediately transfer the purple yard beans to a bowl of ice water to stop the cooking process. This will help retain their vibrant color and crunchiness.
- Once the potatoes are cooked, drain them in a colander and let them cool slightly.
- While the potatoes and beans are cooling, finely chop the red onion.
- In a large mixing bowl, combine the cooled potatoes, blanched purple yard beans, and chopped red onion.
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the potato and bean mixture, and gently toss everything together until well combined.
- Taste the salad and adjust the seasoning with more salt and pepper if needed.
- Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld before serving.
- Serve the Purple Yard Bean Potato Salad chilled or at room temperature as a refreshing side dish.
Tips
- Choose Fresh Ingredients: For the best flavor and texture, select fresh purple yard beans and firm potatoes. Look for beans that are vibrant in color and free from blemishes.
- Blanching Technique: When blanching the purple yard beans, make sure to plunge them into ice water immediately after cooking. This stops the cooking process and keeps them crisp and colorful.
- Uniform Cuts: Cut your potatoes and beans into uniform sizes to ensure even cooking. This not only improves the dish's presentation but also ensures that every bite is perfectly cooked.
- Flavor Infusion: Allow the salad to chill in the refrigerator for at least 15 minutes before serving. This resting time helps the flavors meld together beautifully, enhancing the overall taste.
- Customize Your Dressing: Feel free to experiment with the dressing! Add herbs like dill or parsley, or a squeeze of lemon for an extra zing that complements the salad perfectly.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
