French Potato Bean Salad with Aioli
By Market Chef Maggie Perkins
6 small potatoes, quartered (Fruitful Hill Farm)
½ pound young green beans, trimmed, sliced (f-stop farm, Taylor Farm, or Bernhardt’s Farm)
½ cup Stellar Gourmet aioli
1 cup flat leaf parsley, minced (Johnson’s Backyard Garden)
3 T extra virgin olive oil (Texas Hill Country Olive Co.)
2 small red onions, halved and sliced thinly (Taylor Farm, Fruitful Hill Farm)
salt and pepper to taste
In a large Dutch oven, bring potatoes to a boil in salted water, reduce heat, and cook
until fork tender, about 15 minutes. Strain from boiling water and drain. Reserve.
Prepare an ice bath in a large mixing bowl by filling ½ with water, and adding a cup or
two of ice cubes. Reserve.
Bring water back to a boil (adding salted water if necessary), and add green beans.
Reduce heat to a medium boil and cook beans until just tender, about 3-5 minutes.
Shock green beans (to retain bright green color and retard further cooking) by removing
from pot with a slotted spoon and placing in ice bath, above. Allow to cool about a
minute, then remove and drain on paper toweling.
Prepare dressing by combining aioli, parsley, and olive oil. Mix well, then add potatoes,
green beans, and sliced onion, folding gently. Serve chilled, warmed, or room
For variations on this theme, including a vegan option, please visit Chef Maggie’s blog,
Photos courtesy of Maggie Perkins