Salata de cartofi si fasole verde cu vinegreta de ceapa rosie

Cate variante de salata de cartofi cunoasteti? Astazi va surprind cu una super faina, buna si simpla, care merge de minune si ca garnitura. Nu are maioneza, dar are cartofi noi fierti in coaja si taiati cat sunt inca calzi, fasole verde trasa putin la tigaie, ca sa ramana crocanta si de un verde viu, masline Kalamata si capere care aduc nota sarata. Pe toate le leaga o vinegreta de ceapa rosie, usturoi, mustar si otet, usor acrisoara si plina de gust. O faci dimineata, o lasi la odihnit macar o ora, iar la pranz aromele s-au asezat si salata e si mai buna. Merge langa peste la gratar, langa o friptura sau singura, intr-o zi de post.

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INGREDIENTE (pentru 4 portii)

1 kg baby cartofi
200 grame fasole verde
1 legatura ceapa verde
100 grame masline Kalamata
80 grame capere
1 lingura patrunjel verde tocat

Pentru sos:

1 ceapa rosie mica tocata foarte marunt
1 catel usturoi zdrobit
3 linguri ulei de masline
2 lingurite otet
1 lingurita mustar
sare
piper

Fierbem cartofii in coaja, ii scurgem si ii taiem in jumatati cat sunt inca calduti, pentru ca astfel absorb mai bine sosul.

Fasolea verde o tragem la tigaie cu putin ulei de masline, lasand-o usor al dente, sa isi pastreze culoarea si textura crocanta.

Intr-un bol pregatim vinegreta: ceapa rosie tocata foarte marunt, usturoiul zdrobit, uleiul de masline, mustarul, otetul, sarea si piperul. Emulsionam usor pana sosul se leaga.

Adaugam cartofii taiati in jumatati, fasolea verde, ceapa verde, maslinele Kalamata si caperele. Amestecam bine si presaram patrunjel verde tocat deasupra.

Lasam salata la odihnit cel putin o ora inainte de servire, pentru ca aromele sa se armonizeze.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de salata de cartofi si fasole verde cu vinegreta de ceapa rosie, te invitam sa incerci si alte retete inspirate:

Salata de caracatita marinata pe pat de cartofi

English version

Potato and Green Bean Salad with Red Onion Vinaigrette

How many kinds of potato salad do you know? Today I’m surprising you with a really great one: tasty, simple, and perfect as a side dish too. It has no mayonnaise, but it does have new potatoes boiled in their skins and cut while still warm, green beans lightly pan-fried so they stay crunchy and bright green, and Kalamata olives and capers that bring a salty note. A red onion vinaigrette with garlic, mustard and vinegar ties everything together, slightly tangy and full of flavour. Make it in the morning and leave it to rest for at least an hour, and by lunchtime the flavours have settled and the salad is even better. It goes well with grilled fish, with a roast, or on its own, on a fasting day.

INGREDIENTS (for 4 servings)

1 kg baby potatoes
200 grams green beans
1 bunch spring onions
100 grams Kalamata olives
80 grams capers
1 tablespoon chopped fresh parsley

For the dressing:

1 small red onion, very finely chopped
1 garlic clove, crushed
3 tablespoons olive oil
2 teaspoons vinegar
1 teaspoon mustard
salt
pepper

Boil the potatoes in their skins, drain them and cut them in half while they are still warm, so they absorb the dressing better.

Pan-fry the green beans in a little olive oil, leaving them slightly al dente so they keep their colour and crunchy texture.

In a bowl, prepare the vinaigrette: very finely chopped red onion, crushed garlic, olive oil, mustard, vinegar, salt and pepper. Whisk gently until the dressing comes together.

Add the halved potatoes, green beans, spring onions, Kalamata olives and capers. Mix well and sprinkle with chopped fresh parsley.

Leave the salad to rest for at least an hour before serving, so the flavours can come together.

If you enjoyed this potato and green bean salad with red onion vinaigrette recipe, we invite you to try other recipes for inspiration: Marinated Octopus Salad on Potatoes, Crispy Smashed Potato Salad or Garlic and Dill Potatoes.

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