Bag of baby new or red bliss potatoes, skin on
2 cloves of garlic, minced, chopped or diced
1 small red onion, diced or sliced
1 to 2 cups fresh green beans, end clipped and
I cut the green beans either in half or thirds depending on the size.
Fresh ground black pepper
Fresh chopped parsley to garnish
Set the potatoes (whole) in a pot of salted water to boil. Wash, dry and trim the end of the green beans and cut them in half or thirds if it is long. Steam the green beans. Cut the red onion and place in a bowl. You can dice the onion, cut it into thin half moon slices or like I do cut the onion in half and then cut the half in half and do mini half moon slices. Dice the garlic. I prefer a larger dice, but cut it to your liking. Place in the bowl with the onion.
When the potatoes are cooked, fork tender. Drain the water and when they are cool enough to handle cut them in half and or depending on the size, quarter them and add them to the bowl with the onion and garlic. Drizzle a little olive oil over the potatoes. Add the cooked green beans to the bowl. Drizzle a little more olive oil over the beans and toss all the ingredients in the bowl together. Add more olive oil as necessary to lightly coat the salad. Add the sea salt, ground black pepper and garlic powder.
Omit the garlic powder if you like. My parents always used garlic powder and when I omit it, it feels like something is missing so I usually end up adding it. Although my mother rarely used them you can also add a touch of Italian seasoning, or a combination of a small amount (couple of pinches) of fresh herbs (oregano, basil, rosemary & thyme) finely chopped. The herbs to me give it a bit of a different flavor and it was rare that my parents added anything more than salt, pepper and garlic powder.