green bean, potato, and tomato salad

Great summer side dish made with seasonal veggies. Olive oil and lemon juice create a light dressing that feels fresher than heavy mayo- or mustard-based potato salads.

green bean, potato, and tomato salad
Serves: 6 large side portions
Time: 30 minutes

- 3 medium potatoes
- about 1 pound green beans
- 1 large ripe tomato or 2 medium
- 1 large lemon
- salt (kosher if you have it)
- pepper
- olive oil

Peel potatoes and slice into larger chunks, about 1-2". Place chunks in a large pot, cover with water (about an inch above potatoes), bring to a boil, and cook for about ten minutes. We're not making mashed potatoes; most people like potatoes in potato salad to be tender but firm. However, I actually prefer this salad when the potatoes get a little soft and break apart. Helps coat the green beans later, but doesn't look as pretty. Don't worry too much about overcooking, but keep on eye on the potatoes, testing them for firmness with a fork. Once done, drain potatoes into a colander and rinse thoroughly under cold water to stop the cooking.

While the potatoes are cooking, trim the beans. Once the potatoes are done and cooling, fill the large pot with enough water to cover the beans (again, 1-2" above veggies). Bring the water to boil BEFORE adding the beans. Once boiling, toss beans into the water and cook for about 2 MINUTES. You want them tender-crisp. Drain beans into colander, and again rinse with cold water to stop the cooking. By the way, purple beans will turn green as they cook.

Add potatoes and beans to a large bowl. Chop the tomato into large chunks and add to the other veggies. Drizzle the whole thing with olive oil. More than a teaspoon, but probably not more than a tablespoon. This well depend on your taste though, and how dry the potatoes are. Cut the lemon in half, pick out the seeds with a knife-tip and squeeze one half all over the salad. You should get about a tablespoon of juice. Sprinkle about a teaspoon of kosher salt (1/2 teaspoon if regular salt) over the salad, and shake a few dashes of pepper over the top (again, to taste). Gently toss the entire mix together until the veggies are coated. This can be served room temperature or cold, and chilling it should intensify the lemon flavor.