Fingerling Potato, Green Bean, Kalamata Olive Salad

This is a great recipe because it’s so versatile. Consider this as a side dish to some grilled salmon or chicken. Eat it on its own, warm or cold as a vegetarian main. Or, add a couple of cans of tuna, 2 chopped eggs and a cup of grape or cherry tomatoes, halved and you have a niçoise take on this combo.

Fingerlings are lovely delicate potatoes that go well with this dish.  They are very obedient and keep their form quite nicely after they’re cooked.  If you can’t get fingerlings, you can most certainly use little new potatoes.  They will work just as well.

Make sure you use the thin French style green bean variety.  I am not a huge fan of regular pale green green beans.  Once you try the French style, you’ll be spoiled forever.  They have a perfect crunch and a more vibrant taste in my opinion.

With 4 ingredients plus the dressing, this could be a Brain Dead Thursday recipe.  And, by the way, to make your life even easier, you don’t even have to make the dressing.  It is perfectly acceptable to use a quality bottled vinaigrette.  I promise the cooking police won’t show up at your door!

Let’s get started to make this yummy dish!

Here’s what you’ll need:

                               860 gms (2 lbs) fingerling potatoes

                               440 gms (1 lb) thin French green beans
                               12 kalamata olives
                               3 green onions, trimmed

Prepare your potatoes and beans...

Halve or quarter the potatoes.

Trim ends off the beans.  
Cut in half or thirds, depending on bean size.

Boil potatoes in salted water until almost fork tender.

While they are boiling...

Chop green onion.

Pit your olives by placing under the flat side of a knife.

Squish down on knife with the heel of your hand.

The pit will practically pop itself out.

Chop up the olive flesh.

Next, make your dressing.

French Vinaigrette Dressing:

                              1/2 C canola oil
                              1/3 C white wine vinegar
                              1/2 T Dijon mustard
                              1/2 T dried parsley
                              1 t sugar
                              1/2 t salt
                              1/2 t paprika
                              A few grindings of freshly ground pepper
                              (more or less to taste)

Place all ingredients into a screw top jar.

Shake vigorously until well combined.

By now, your potatoes should almost be ready.

Add beans to potatoes and cover with lid.

Steam for about 5 minutes until they are tender crisp.

Drain potatoes and beans.

Rinse immediately with cold water to stop cooking process.

Drain well again.

Add onions, olives, potatoes and beans into a large bowl.
Make sure the bowl is big enough so you can easily mix in it.
Pour dressing over the ingredients.
With your hands or a large spoon, 
delicately toss everything together until mixed well.
Taste to adjust for more salt and pepper.

And here it is...

A beautiful side dish or main salad...

Delicate French beans, tender fingerling potatoes, 

accented by earthy Kalamata olives,

all embraced by a classic vinaigrette!