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Bean and Potato Salad with Basil Oil

Green beans                              2lb

Potatoes                                   2lb

Shallot, sliced thin                     2 small

Basil, sliced thin                        1/8 cup

Extra Virgin Olive Oil    ½ cup

Basil, minced                            1.5 T.

Salt & pepper                           TT

 

 

  1. Clean beans, remove ends, snap.  Set aside.
  2. Wash potatoes, cut into 1 inch pieces.  Place in cold water, add salt, and cook until tender. 
  3. While potatoes are cooking, prepare the infused oil.  Place oil and sliced basil into a shallow pan.  Heat oil on medium heat until basil aroma comes through.  Turn heat off, strain oil, and set aside.
  4. To cook beans, remove potatoes from stock pot, and add beans to the hot water.  Return to a boil.  Turn heat down to simmer; cook until tender.  5 to 8 minutes.
  5. Add cooked beans to hot potatoes, drizzle with infused oil, add minced basil, and season with salt and pepper.