Home > Cooking, Quick & Easy > Warm Potatoes and String Bean

Warm Potatoes and String Bean

Steven and I were watching Chuck Hughes the other day and fawning over him. I noticed that I had a few of the ingredients that he used in his warm potato recipe and decided to adapt it. It’s really simple to make and requires only a few ingredients. For being as simple as it was, it’s a great idea for a light supper dish and it’s too bad a certain friend didn’t come over to try it!

Ingredients: (serving is for about 5 bowls like size of the picture above)

  • 1 1/2 pounds of red gold and yukon gold potatoes (my bag of mixed potato also had an All Blue potato tossed in)
  • Salt
  • 4 hardboiled eggs
  • 2 canned anchovy fillets, minced
  • 1 1/4 tablespoons grainy Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup white wine vinegar
  • 1/3 cup olive oil, plus a splash for sauteing
  • 3 cups of green beans
  • Salt n Pepa
  • 1 cup of mushrooms
  • half an onion

Directions:

  • Make some hardboiled eggs
  • Bring a pot of water to boil, add salt, then boil the potatoes for 25 minutes and the green beans for 3-4 minutes (shock them in ice immediately after).
  • While everything is boiling, you can saute some onions and mushrooms. I like my potato salad with a little bit of a bite, which I think the onions do add. The mushrooms are aslo just another sweet component. Just cut the mushrooms and onions thinly and saute over medium heat for about 5 minutes.
  • As the food boils/sautes, prepare the dressing. Whisk the mustard, garlic, vinegar, sardines, and olive oil together until it’s well blended. Season with salt and pepper.
  • When the food is done cooking, just mix into the dressing and serve warm.

Thoughts: I really like this kind of comfort food as like a late supper snack. It’s warm, fresh, and filling without feeling like it’s too much. I think there can be some improvement with the dressing, but I don’t know where. Steven said he liked it – especially the mustard, whereas Arthur thought the mustard was quite strong. For the ease and simplicity of it though, I really like this recipe. Let me know if you have any thoughts about it!

  1. tadv3
    December 3, 2012 at 5:34 am

    Really? You guys are cooking without me? Well….at least it’s just potatoes.

    Also, Chuck Hughes does not sound like a very French name. His recipe probably wasn’t the best.

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