Sorry, no photo. I didn't think to get one before dinner and there was barely anything left to rinse out of the bowl afterwards. Serves four hungry people; to turn into a main course, serve over mixed spring greens with extra vinaigrette on the side.
Warm Summer Potato Salad
1 medium spring onion, sliced thin (including some of the green)1 pint garbanzo beans, rinsed
2 cups cubed carrot
3 cups cubed potato, skin on
3/4 lb. fresh green beans, stemmed and snapped in half
2 tbsp. kosher salt, plus 1 tsp.
freshly ground pepper
1/3 cup blue cheese vinaigrette (such as Girard's, or homemade)
1 tbsp. white balsamic vinegar
2 tbsp. fresh-picked basil, rolled and sliced thin
Fill a medium stock pot about 2/3 with water. Add 2 tbsp. salt, cover and bring to a boil.
Trim spring onion, keeping a few inches of the green part, and slice thin. Transfer to large bowl. Rinse garbanzo beans; shake off excess water and add to mixing bowl.
Carefully pour carrots into boiling water and cook about 2 minutes, uncovered. Add green beans, stir and cook another 2-3 minutes. Check to ensure that both are tender crisp. Remove with slotted spoon or spider, draining well, then add to mixing bowl. Pour vinaigrette over warm mixture, stir and lightly cover.
Add cubed potatoes to the same boiling water. Cook 4-5 minutes, until tender but not mushy. Drain in colander, shaking off excess water before adding to mixing bowl.
Add 1 tsp. salt, a generous grind of pepper, the white balsamic and chiffonade of basil; mix well but try to not crush the potato cubes. Taste and adjust seasoning as needed. Lightly cover and rest about 20 minutes for flavors to meld. Serve barely warm or at room temperature.