String Bean and Potato Salad
Insalata di Fagiolini e Patate

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String Bean and Potato Salad
Insalata di Fagiolini e Patate
cookbook: La Cucina di Lidia
main ingredients: potato
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serves: 6 servings


2 medium-large Idaho potatoes
1 pound string beans, trimmed
3 tablespoons olive oil
3 tablespoons white wine vinegar
¼ teaspoon salt
freshly ground pepper, to taste
1 small red onion, thinly sliced


Boil the potatoes in 2 quarts of salted water for 20 minutes. Add the beans and boil 7 minutes longer, until the beans and potatoes are just tender. Strain into a colander, remove and set aside the potatoes. Refresh the beans under cold running water and drain well. When the potatoes are cool enough to handle, peel and slice them 1/3-inch thick. If the beans are long, halve them crosswise.

In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the onion, potatoes, and beans, and toss very gently to dress all ingredients without breaking the potatoes.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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