One thing that I forgot all about was humidity. I forgot how much hotter it makes everything. I forgot just how cranky it makes me too. I am so hot that I do not even feel like eating. You know I am bordering on miserable when I think of skipping a meal. Today, we went to explore Lawrence and KU. The town is really cute with little boutiques and restaurants, a college town. We walked about two blocks and decided that it was not even enjoyable being outside. We found a wonderful toy store, hung out in the a/c for awhile and then got some ice cream and headed home. Soon, it will be cooler, and I will really come to love Kansas. I can feel it in my very sweaty bones.
In the meantime, we are grilling as much as we can and making things that do not require turning on the oven. This green bean and potato salad is perfect for dinner with a piece of grilled chicken or fish on the side. You can make it in the morning, and keep it in the fridge until dinner time. It will just soak in more flavors. Add the dressing while the potatoes are still warm, they will absorb the dressing and hold their flavor better. This green bean salad is a nice alternative to a green salad. It is crunchy, salty, and sweet all at the same time. Lots of texture and interest.
I have a few coupons from Greenline for free bags of Quick and Easy green beans. Leave a comment, and I will pick a few and send you the coupons.
1 1/2 pounds fingerling potatoes
1 teaspoon salt
1 bag green beans (I bought the trimmed and ready to-go kind, they looked better than the loose ones at the store)
3 cups water
1/4 cup apple cider vinegar
1 shallot finely chopped
2 Tablespoons honey
1 Tablespoon fresh thyme
2 teaspoons Dijon mustard
salt and pepper
1/2 cup canola or vegetable oil
1 small thinly sliced red onion
1 pound cooked thick cut bacon
1/2 cup feta cheese
Clean the potatoes and add to a pot of cold water. Add salt to the pot. Bring to a boil. Cook until tender, about 8 to 10 minutes. You know they are done when you poke them with a knife and the knife comes out easily. Drain and cool. In another pot, boil 3 cups water. Add the green beans and cool until they are still crisp, about 2 minutes. Shock the green beans in an ice bath.
Make the vinaigrette by adding the vinegar, shallot, honey, thyme, Dijon, salt and pepper to the bottom of a bowl. Whisk together.
Slowly stream the oil into the bowl while whisking.
The dressing will emulsify and come together. Set aside.
In a large bowl, combine the cooled potatoes, green beans, and sliced onions. Add the dressing.
Toss to combine. Cover with plastic wrap and chill for at least 2 hours. This can sit in the fridge for 24 hours, if you want to make this salad ahead of time.
Check the salad for seasoning. Plate the salad and garnish with the cooked bacon and crumbled feta cheese.
recipe adapted from Midwest Living.