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Red Potato Salad With Scarlet Runner Beans & Chive Blossoms

Debra Redalia


Red Potato Salad With Scarlet Runner Beans & Chive Blossoms

This is an example of how I approach the creation of a dish.

It all started with some beautiful red potatoes on the discount cart at my local produce stand. They were so alive that each one gave me a burst of the aroma of potato when I cut into it and then filled the room with potato as they cooked.

These were small potatoes that I could easily hold in the palm of my hand, so I cut them in eight pieces so each piece would be bite-size. I cooked them in boiling water turned down to a simmer for about 30 minutes, then tested them for doneness with a fork. You want to be able to insert your fork, but don’t let them get too soft. We’re making potato salad here, not mashed potatoes.

As soon as they are done, remove them from the cooking water and place them in a single layer on a baking sheet, so they cool quickly and don’t continue cooking.

When cool, put them in the refrigerator until you are ready to make the salad.

I chose to combined the potatoes with scarlet runner beans because the reddish-purple of the beans and the skins of the potatoes co-ordinated so beautifully together. I brought the two ingredients together with a drizzled vinegarette made of white balsamic vinegar, honey, and olive oil [if you are eating oil-free, just mix the vinegar and honey together and use that for the dressing].

Then I sprinkled chive blossoms from my garden all over the top. Mmmmmmmm! Very delicious!

All the main ingredients are wholefoods.

I started with whole organic ingredients, as many local as I could (I actually now have planted scarlet runner beans in my garden, so they are at least are at home in my local ecosystem, even if these particular beans were not grown here).

And from these ingredients I made a delicious and beautiful dish. Right in the moment.

Red potatoes and scarlet runner beans.


A note about using chive blossoms…you don’t want to put the whole blossom on the salad because eating a whole mouthful of chive is pretty intense. You’ll need to pull each blossom from the head (you can pull them off in bunches) and then sprinkle them over the salad. Taste one blossom so you can see how strong they are. I use them liberally—to use just a few has very little flavor.