Grammy's Green Bean Salad

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My grandparents retired to Toms River, and for as long as he was able to, my grandfather kept a vegetable garden in the back of the house. Tomatoes, cucumbers, zucchini, and green beans! My poor grandmother had so many green beans she wasn't even sure what to do with them! One of her solutions was this simple summer salad. 

Fresh produce abound during summer in my home state of New Jersey!

A bumper crop of green beans, a few baby red potatoes, salt, pepper, oil and vinegar...we ate it with lunch and for lunch all summer long. And like most things my grandmother made, the longer it sits in the fridge, the better it tastes! Soaking up the simple flavors. I hope you all enjoy this salad as much as my family does. 

When life gives you green beans, make salad!

Grammy's Green Bean Salad
Serves 4

2 c. fresh green beans, ends removed
4-5 baby red potatoes, quartered
2 tbs olive oil
1 tbs red wine vinegar
salt & pepper

Bring a large pot of salted water to a boil. Once boiling, drop in green beans. Blanch for about 2 minutes or until bright green. 

In the mean time prepare an ice bath. Once the beans are cooked, drop them in the ice bath to halt the cooking process. 

Return the water to a boil and boil the potatoes until fork tender, about 10-15 minutes. The potatoes are ready when a fork easily pierces them. Drain the potatoes and the green beans. 

Toss the potatoes and beans together in a bowl. Season with salt and pepper and dress with oil and vinegar. Set in the fridge for about an hour before serving. 

Buon Appetito!