Green Bean, Corn, and Potato Salad with Lemon Brown Butter Sauce.
I’m not much for traditional potato salad (I usually find it too mayonnaise-y), but this is a delicious salad that happens to have potatoes in it. Better yet, it makes use of some of summer’s tasty produce and the lemon finish keeps things light and bright.
I love browned butter (haven’t tried it? start with these or these), and it adds just the right amount of flavor to the salad without weighing it down. The basic recipe uses only the lemon juice, but for a more pronounced flavor, I recommend adding the lemon zest as well.
You can serve this warm, room temperature, or cold. I prefer warm or room temperature since the butter sauce hardens when the salad is cold, which might make for a less appetizing mouthfeel. If you want to make the salad before you plan on serving it, I recommend pulling it out 30 minutes or so before you plan on serving it (less if it’s going to be sitting outside in the sun) so that it can come to room temperature.
This is a great lunch salad (especially topped with a little cotija or queso fresco), but also makes a great side to fish, chicken, or steak. Enjoy!
Use any method you like to cook your corn. This is a great way to use up leftover corn as well!
1 lb red potatoes, cut into bite sized pieces (don’t peel)
3/4lb fresh green beans, ends trimmed and cut into bite-sized pieces
3–4 ears corn, cooked* and corn removed from cobs
1 red onion, sliced thinly
4 Tbsp butter
Juice of 1 lemon (for more lemon flavor, also add zest)
salt and pepper, to taste
optional: 4oz cotija, queso fresco, or mild feta
Place potatoes in a medium pot with 1 Tbsp salt and cover with cold water. Cover pot and bring the water to a boil over medium heat. Reduce to a simmer and cook until potatoes are soft. Remove potatoes from water and place in a large bowl (don’t drain water).
Return water to a boil and add green beans. Cook beans 3-5 minutes, until bright green and softened (cook till your desired doneness). Remove from water and add to bowl with the potatoes. Add corn to the potatoes and green beans.
While potatoes and green beans are cooking, heat a drizzle of olive oil in a pan over medium heat and cook onion until soft and caramelized. Transfer onion to bowl with potatoes and green beans.
Add butter to the pan you used to cook the onions and melt over medium heat. Continue to cook butter, stirring occasionally, until butter turns golden and begins to smell sweet and nutty. Remove from heat and stir in lemon juice (and zest, if using). Pour over cooked vegetables and toss to coat. Add salt and pepper to taste.
Just before serving, top with cheese, if using.
*If you don’t already have a favorite way to cook corn, one easy way is to put the corn cobs (husks removed please) into a pot of boiling water for 1-2 minutes. In this recipe, you could do that right after cooking the green beans. Allow the corn to cool a few minutes before cutting it off the cob.