Sweet potato and haricot vert/green bean salad
The first time I made this sweet potato salad was for a college reunion, pot-luck dinner party, cook-out for a group of about 15 friends, former roommates, their spouses, significant others, all of whom short of 1 or 2 of the wives are mad ass foodies. The dish is so colorful, with varied textures, wonderfully bright & earthy flavors as well, it’s sweet & savory, smooth & crunchy, easy to prepare & it travels well so it’s my go to dish when the invite to go to pot luck party comes my way and I’m going the Storytellers Pot Luck Picnic this Sunday in Brooklyn Bridge Park. This is also a staple dish when I’m on charter.
The recipe I first stumbled upon dresses the warm sweet potato salad with a bit of thinned out whole milk Greek yogurt. Typically I served the salad both ways, one bowl with just the vinaigrette, the other dressed with the plain yogurt.
3 pounds sweet potatoes, cut into 1” chunks
½ pound haricot vert cut to 1″ pieces, then quickly blanched
Salt – for the boiling water
1 T raw or coconut sugar
1 shallot, minced
½ cup golden balsamic vinegar
2 tablespoons of spicy mustard
¼ cup olive oil
a handful of chiffonade basil leaves
Black pepper, to taste (I like a lot)
¾ cup of Greek yogurt
WHAT TO DO
While you bringing water to a boil to blanch the haricot vert prepare the shallot vinaigrette in to which the blanched haricot vert will marinate. In a bowl, mix the finely minced shallots, vinegar, spicy mustard into which you’ll slowly drizzle in the olive oil & whisk until the dressing is well emulsified. Season with salt and pepper to taste, stir in the basil leaves.
Blanch the haricot vert – very quickly which helps to enhance their color as well as bringing a bit of subtlety to their bite. Add the haricot vert to the dressing and let it marinate in a bowl w/a tea towel on top.
Prepping hericot vert & shallots for the vinaigrette marinade
Put the cubed sweet potatoes in a large pot of cold water. Bring the water to a boil. As the water heats up add enough salt to make the water taste almost salty then the Tablespoon of sugar. Once the water comes to a boil, turn the heat down to a simmer and cook the potatoes cook until tender, about 8 minutes. This technique for cooking potatoes that keep there shape is fail proof.
drained boiled sweet potatoes
When the potatoes are tender, drain them from the water and put in a large bowl. While still hot, fold in the green beans vinaigrette. The longer the potatoes marinate in the dressing – the better.
warm potatoes with haricot vert vinaigrette
Before serving, fold in the yogurt and adjust seasoning with salt, pepper & paprika.