Potato and green beans salad

Insalata di patate e fagiolini


preparation time: 15 min
cookin time: 35 min
portion: 4


ingredients

potatoes 400 gr
green beans 400 gr
olio extravergine di oliva: 40 gr
parsley 4 rametti
garlic 1/2 spicchio
vinagre: 20 ml
salt
pepper


preparation


Wash the potatoes well to remove the earthy residues present on the peel. Put the potatoes in a pot with cold water and a little salt and boil for 35-40 minutes (the time varies according to the size of the potatoes). Meanwhile, wash the string beans under running water. Drain, remove the tips and, if present, the thread. In another large pot bring salted water to a boil. When it starts to boil, dip the green beans and let them cook for 3-5 minutes (decide the cooking time according to your tastes but keeping in mind that the vegetable must remain crisp). Drain and stop cooking by cooling them under running cold water. In this way they remain green and crunchy.

Drain the potatoes, let them cool, peel them, cut them into large pieces and put them aside in a large bowl. Cut the string beans into small pieces and add them to the potatoes.

Prepare the vinaigrette by pouring oil, vinegar, lemon juice, salt and pepper into a glass jar. Add the finely chopped garlic and parsley. Close the jar and shake vigorously to emulsify everything. Pour the vinaigrette on potatoes and green beans, stir gently, add salt and then cover the bowl with plastic wrap. Refrigerate to rest until ready to serve.