Oh hello there. Yes, I still exist.
It’s been a while, so let me give you a quick re-cap on life before we delve into this heavenly recipe.
First off, I moved to Maine! The hubs and I have been plotting our return to New England for a while now. We chose Portland for many reasons, but among them are proximity to family just a couple hours away, reasonable cost of living as compared to the insane rent of Boston, and a beer and food scene that rival anywhere in the nation. I’m dead serious on that last point. Beer and food for dayyyyyyys.
Second, I found an amazing job working for Allagash Brewing Company. You might remember my trip there a couple years ago. I was embarrassingly excited to get a private, unscheduled tour and now, NOW, I am that person giving said tours.
I know! Meant to be.
As you can imagine, life has been a little crazy lately with re-locating, unpacking, settling into a new job, etc. but I’ve been having this nagging urge to get back into writing and photography. I could think of no other recipe that I’ve been making as frequently to share with you all as I attempt to re-enter the blogosphere. I seriously cannot get enough.
I’ve been making a variation on this potato salad for a year or so now and I never get sick of it. It’s fantastic year round, but it’s PERFECT for the summer since it’s non-mayo based. Plus, it’s better to make ahead of time anyway, as the flavors mingle and merry in the fridge overnight.
Dill Potato Salad with Green Beans
- 2 lbs yukon gold potatoes, chopped into equal bite size chunks
- 1/3 cup olive oil
- 1 large onion, diced
- 8 oz fresh green, or wax beans, or a combination trimmed and cut into 1 inch sections
- 1/4 cup apple cider vinegar
- 3 tbsp fresh chopped dill
- 6 chives, chopped
- salt and pepper to taste
Start by sautéing your onion in 1/4 cup of olive oil in a large skillet, preferably cast iron, with a large pinch of salt on medium heat. Reserve the rest of the olive oil for later. Stir frequently. By the end, the onion should be golden and slightly caramelized.
Next, starting with cold water and a tbsp of salt, boil the potatoes until a knife easily pierces the skin but the potatoes aren’t falling apart. When the potatoes seem close, add the green beans to the boil for ~ 3 minutes or until al dente.
When the potatoes and beans are done, drain and combine with the onion. Stir in the rest of your olive oil, vinegar, herbs, and lots of fresh cracked black pepper. Serve after cooling slightly, or store in the fridge for the perfect bbq potluck side dish.
Recipe adapted from this one at Epicurious.
I couldn’t resist pairing this beer with our newest 12 oz release, our yearly Belgian IPA, Hugh Malone. This year the brewers used Nugget as first wort hops, and Chinook as the wort comes to a boil. Amarillo, Cascade, and Mosaic were added in the whirlpool, plus Amarillo, Cascade, Mosaic, Azacca and Idaho 7 to dry hop the beer.
Unlike some IPAs, this delight pairs extremely well with foods due to it’s fruity Belgian yeast character. I’m obsessed. The dryness of the beer and the kick of humulone (get it???) cuts through the richness of olive oil and sweetness of the caramelized onions.
Now that we’re settled, I’m hoping to make this a permanent foray back into writing so stay tuned for more recipes and beer goodness!