Can I just stop for a moment and say that I really love my job? I really need to say it. I mean, shout it from the roof tops and insist that anyone who is unhappy in their job, go find a new one. One that means something to you and fills your little heart with rainbows and puppy dogs and fairy dust and multiple orgasms… and maybe even a purple unicorn or two. I have to say it. Just once…
I love my job…. I LOVE MY JOB!
Fuck yeah I do! I love that I get to be surrounded by food and wine and staff and customers that get what it means to be quality. The food is local (as much as possible – most is hand made in house, including our gnocchi and sausages); the wine is bloody spectacular – so much so that it’s ruined me for other restaurants; the other staff are passionate and knowledgeable and generally pretty awesome people; and the customers are kind, engaging, and just plain great. Well, most of them, anyhow. There are always a few bad cows that need sorting out – but I’ll wait for karma to get them. In the meantime…
I. love. my. job.
You know what else I love? Potatoes. Especially if they’re fresh from the ground. I’ve harvested and stored most of ours this season but that hasn’t reduced the incredible flavor they’re putting out there into the mouth-o-sphere. In fact, I made the most incredible, mayoless potato salad the other day.
Side note: mayo is disgusting. It’s a vat of fat that jiggles – too much like my thighs at the moment. So, mayoless it is.
You wanna use new, baby potatoes for this recipe if you can help it. And beans are just in season so get them at their freshest. Fresh = delicious. Not fresh = bland, fibrous, uninteresting salad. Served either warm or cold, this dish is gonna blow your mind.
French Potato Salad with Feta & Lemony Green Beans
- 1 lb new baby potatoes, gently scrubbed.
- Large Handful of Green or Yellow Wax Beans.
- 1/3 C Feta.
- 1/4 C Dry White Wine.
- 2 Tbsp Chicken or Veggie Stock.
- 2 to 3 Tbsp White Wine Vinegar.
- 1 Tbsp Dijon Mustard.
- Handful of Chives, finely chopped.
- Small Handful of Parsley, roughly chopped.
- Lil Basil, roughly torn.
- Juice & Zest of 1 lemon.
- Extra Virgin Olive Oil.
- Kosher Salt & Fresh Cracked Black Pepper.
- Place the potatoes in a large pot of salted water and bring to a boil. Cook for 5 - 10 minutes, depending on size until just fork tender but still holding their shape. Drain and allow to cool for a few minutes until you can handle them.
- As they cool, rinse and refill that pot with a little water and a bit a of salt. Bring to a boil and add the beans. Cook for about 4 minutes or until brilliant in color and still slightly crisp. Drain and immediately rinse with cold water (or give them an ice bath) to retain color and crispness. Set aside.
- Slice the potatoes in half and gently chuck em in a large bowl. Toss with the white wine, vinegar, lemon juice, and stock and let sit about 2 minutes to absorb all the liquid.
- Next, add the mustard, chives, parsley, basil, feta, and a good helping of salt and pepper. Mix well to combine. Add the beans and the lemon zest and toss.