A simple yet satisfying meal can be built around humble vegetables. This warm salad of potatoes, green beans, and onions, seasoned with a sharp vinaigrette, makes for a perfect light lunch or a substantial side dish on a warm day.
The method is straightforward, resulting in a rustic, textured mix rather than a smooth purée. The final dish is versatile, pairing well with canned tuna, slices of hard-boiled egg, or grilled sausages.
Ingredients:
5 medium waxy potatoes
3 small onions
400g green beans, ends trimmed
4 tablespoons olive oil
1 tablespoon red-wine vinegar
Salt and freshly ground black pepper
1 pinch of dried oregano
Method:
1. Prepare the vegetables: Peel the potatoes and cut them in half. Peel the onions, but leave the root end intact and cut them in half through the root—this will help them hold their shape during cooking. Cut the green beans in half.
2. Cook the potatoes: Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for five minutes.
3. Add the onions: Add the onion halves to the pot and continue to boil for another 10 minutes.
4. Cook the beans: Add the green beans to the pot and cook for a final 10 minutes, or until the potatoes are completely tender when pierced with a knife.
5. Combine and dress: Drain all the vegetables well. Snip off the root ends from the onions, allowing the layers to separate naturally. Transfer the potatoes, onions, and beans to a shallow serving bowl.
6. Mash and mix: Using a fork, break up the potatoes and onions to your desired consistency—some may prefer larger chunks, others a finer mash.
7. In a small bowl, whisk together the olive oil, red-wine vinegar, a pinch of salt, and the dried oregano. Pour this dressing over the warm vegetables and toss gently to combine.
8. Finish with a generous grinding of black pepper and serve immediately.
