Greek-Style Green Bean & Potato Salad (Vegan Recipe for Lent)

[Music] hi guys yasas que calo si tate to another episode of dimitra's dishes today we're making a green bean and potato salad it's so yummy if you want to serve it just any weeknight as a vegan dish as a vegan main entree but it also goes great if you're maki if you're doing a dinner party like an easter part an easter dinner or something like that or an easter lunch and you're looking for the perfect side dish this is the one that you're going to want to choose it's vibrant it's fresh it's delicious and it's so easy to make let's get started so i'm starting off with a pound and a half you could do a pound and a half to two pounds of either golden or russet potatoes any potatoes you would use for baking red potatoes are nice too and if you're using red potatoes leave the skin on it makes for a very pretty presentation i didn't have those so i did peel the skin i'm putting them in a pot that's filled with cold water you want to make sure that you start with cold water otherwise the potatoes are not going to cook properly you also want to add a little bit of salt to the water about a teaspoon and a half or two and we're going to bring the potatoes to a boil then we're going to reduce the heat to like a medium and let them cook until they're nice and fork tender so that's going to take about 15 minutes or so depending on the potatoes okay so while the potatoes are cooking we're going to move on and we're going to make the dressing for this which is one of my favorite dressings it starts off with a clove of garlic and i'm just going to grate it now i'm making a double batch of dressing but i'm still keeping one clove of garlic in here you can do two cloves if you want it's just that the garlic does get tend to get a little bit sharp and have a bite to it and i like i don't like too much garlic in my salad dressing then i'm gonna add about a tablespoon a heaping tablespoon of mustard since i'm doing a double batch i like lots of dressing in this salad and then i have some freshly squeezed lemon juice i'm going to do a quarter cup of lemon juice oops and a quarter cup of red wine vinegar the red wine vinegar is what just makes this dressing so good i'm going to just put a little bit more in there and some olive oil about a half cup and just whisk it all together and that's it the dressing is ready we're just going to whisk it up right before we pour it on top of the salad later this step is done while i'm here there are going to be some olives in the salad too i have some pitted kalamata olives here so i'm just going to slice them in half if you have all the prep work done ahead of time everything moves really quickly and i also like to clean as i go i'm a little bit of a neat freak so i constantly clean clean clean as i cook this is done now we're just gonna wait for the potatoes okay so it took about 23 minutes for the potatoes to be ready what you're looking for is for them to be fork tender so basically when you stick a fork in there should come out easily just like that you want to make sure you don't undercook them but don't overcook them either because you don't want them to get all mashed up so i'm going to take these out of the water and just set them on the cutting board and i'm just going to add the green beans to the same water so that we don't have to wash another pan and i'm gonna boil them for about seven to eight minutes i still want them to be nice and tender then once they're done cooking i'm gonna put them i'm gonna put them in a bowl of ice water so that way it shocks them stops the cooking process and keeps them nice and vibrant and green so it's been about eight minutes i'm just going to go ahead and transfer the beans into the ice water and i'm going to leave them in there for a few minutes while i get the potatoes ready so the potatoes are have been sitting here for a little while i'm just going to cut them you can cut them into either rounds or they might fall apart like mine are that's fine if you're using smaller potatoes right now these days they're sold as baby potatoes they're going to cook easier and faster actually and they're going to be easier to handle so i'm gonna go ahead and just roughly chop these this is a rustic salad so if the potatoes start to fall apart on you don't worry about it i'm going to go ahead and put the kalamata olives in here so i'm just going to put some paper towels on the board so that way i can just pat the green beans dry to get rid of all of the excess water that's on them and i'll just do one batch at a time and then i'm going to cut them in half so that way they're easier to eat and pop them in the bowl as i go you can leave them whole if you want i just feel like they're so much easier to eat when they're bite sized you can control the ratio of string beans to potatoes and put more potatoes and less string beans or vice versa however you prefer it so this is the way that i like it i do like a healthy amount of green beans in there i'm going to season with a little bit of salt and i'm going to carefully pour the marinade on top and then i like to add dry dill to this if you have fresh steel that would be even better i always have dry dill on hand and it's still cold here so i don't have any dill in the backyard and it is hard to hard to find fresh still at the supermarket and give everything a nice mix be careful because the potatoes are going to be really soft and you don't want them mashing up and falling apart and there you have it the potato salad is ready to be served i like to serve this on a flat um on a flat serving tray i don't have it in front of me right now but you can definitely do it in a bowl if you want or in a shallower wider bowl that it looks just looks really pretty the sauce or the dressing i should say settles down to the bottom and it's going to be perfect served alongside anything my mom used to actually make this salad for us and serve it with boiled eggs for dinner and it tastes delicious even chop some tomatoes and put them in here that would be nice too but if you're serving it for easter alongside lamb or something like that it's going to go perfectly it is time to do the taste test so i want to make sure i get a little a little piece of kalamata olive a string bean and a potato so much flavor it's so bright and refreshing from the vinegar and the lemon juice goes well so nicely it's also a perfect picnic salad because there's no dairy in it so if you're planning to go on a picnic and you want to bring something fancy and special try this salad go on over to dishes dot com print out the recipe all the exact measurements and sides and options are going to be written on the blog post and i'll see you back here next time with another delicious recipe worth sharing yes

Channel: Dimitra's Dishes

Views: 89,879

Keywords: cooking show, greek food, greek recipes, Dimitra Khan, euro bakery and cafe, easy recipes

Id: MfqVA29T-lI

Length: 8min 25sec (505 seconds)

Published: Mon Mar 22 2021