Fingerling potato and green bean salad

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

A fresh and simple salad that's hearty enough on its own or the perfect partner to your favourite main.

Ingredients

1 pound fingerling potatoes, halved (or white baby potatoes)

2 teaspoons sea salt, divided

½ pound green beans, trimmed

¼ cup cider vinegar

¼ cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 small clove garlic, minced

3 tablespoons fresh dill, chopped, optional

Preparation

In medium pot, cover potatoes with cold water and add 1 teaspoon salt. Bring to boil over medium-high heat and cook for 8-10 minutes, or until easily pierced with a knife. Add green beans and cook for 1 more minute, until beans are just tender.

Drain and immediately drizzle with vinegar. Cool slightly, add remaining ingredients, toss well to coat. Refrigerate until ready to serve, a minimum of 2 hours, to allow flavours to combine. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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