Simple Summer Potatoes
These are the kind of potatoes that somehow go with everything.
Tender baby Yukon Golds, crisp green beans, thinly sliced red onion, and plenty of garlic get tossed together while they’re still warm with olive oil and red wine vinegar. They’re light, fresh, a little tangy, and just as good leftover the next day.
Ingredients
1½ lbs baby Yukon Gold potatoes, halved or quartered into bite-sized pieces
8 oz fresh green beans, trimmed
2–3 cloves garlic, finely minced
¼–½ small red onion, very thinly sliced
3 tablespoons extra virgin olive oil
1–2 tablespoons red wine vinegar, plus more to taste
Kosher salt
Fresh cracked black pepper
2 tablespoons chopped fresh parsley
Directions
Bring a large pot of generously salted water to a boil. Add the potatoes and cook until fork tender, about 12–15 minutes depending on their size.
During the last 2–3 minutes of cooking, add the green beans to the pot. Cook just until they’re bright green and crisp-tender.
Drain everything well, then immediately transfer the warm potatoes and green beans to a large bowl.
Add the garlic, red onion, olive oil, red wine vinegar, parsley, a generous pinch of kosher salt, and plenty of fresh cracked black pepper.
Toss gently until everything is evenly coated. Taste and add another splash of vinegar, a drizzle of olive oil, or a little more salt if needed.
Serve warm or at room temperature. And don’t sleep on the leftovers. They’re arguably even better after everything has had a little time to hang out in the fridge.
A little note: This is very much a measure-with-your-heart recipe. Start with less vinegar and add more until it tastes right to you.