New Potatoes and Green Beans with Honey-Pickled Shallots
Photo by Linda Campos / Styled by Catrine Kelty
Great vegetables don’t require much enhancement. When you have midsummer crisp beans and freshly dug new potatoes, the key is to cook them properly and dress them simply. Make quick pickled shallots with honey, rice vinegar and dill. They will be macerated and sweet by the time you cook the potatoes and beans. A final shower of skillet-toasted almonds adds some crunch—always a welcome addition. (You can also double or triple the amount of shallots you pickle and use them on sandwiches, in salads, with cheese plates and more.)
Serves 4
1 tablespoon honey
1 tablespoon rice vinegar
¼ teaspoon salt, plus more to taste
2 large shallots, thinly sliced into rings
1 tablespoon chopped fresh dill, plus more for garnish
1½ pounds small new potatoes
1 pound green beans, trimmed
4 tablespoons olive oil
½ cup sliced almonds
fresh ground pepper, to taste
In a small bowl, whisk together the honey, rice vinegar and salt. Add the shallots and the tablespoon of chopped dill and toss with your hands. Set aside.
Place the potatoes in a large saucepan and cover with water by at least 1 inch. Add a generous pinch of salt. Place the pan over high heat and bring to a boil. Turn the heat down to medium and simmer for 10 minutes. Remove the pan from the heat and let the potatoes sit in the hot water for an additional 10 minutes. With a large slotted spoon transfer to a plate to cool.
Bring the water back to a boil (adding more water if necessary). Fill a large bowl with ice water. Cook the beans until they are tender but still crunchy, about 2 minutes. Drain the beans and plunge them into the ice water to stop cooking, then drain again and pat dry.
In a small skillet over medium heat, heat 2 tablespoons olive oil. Add the almonds and cook, stirring, for 2–3 minutes or until the nuts are light golden brown and fragrant. Transfer to a small bowl.
When ready to serve, cut the potatoes in half and toss with the beans and remaining 2 tablespoons of olive oil. Transfer to a platter and sprinkle generously with salt and freshlyground pepper. Top with the pickled shallots, almonds and more dill.
This recipe appeared in the Summer 2024 issue as part of a larger story on Honey.