Ah...the Fourth of July! A weekend of picnics, parades, and potlucks. I grew up with an extended family on my Mom's side that included twelve aunts and uncles and over twenty cousins. Needless to say, our family picnics were boisterous affairs, with enough people for two complete softball teams, an ump, and a gaggle of fans in the stands. Grandma would ref, but she couldn't see too well. Not wanting to hurt anyone's feelings, she always erred on the runner's side, and ruled any runner safe who even came near a base (any base would do) sometime within five minutes of the ball.
We were a typical American clan, with typical American tastes. The food at these affairs was plentiful, if not creative; burgers, hots, beans and various mayonnaise-laden salads. Once in a while, someone would get exotic and bring a dish of canned fruit cocktail with cool whip - talk about haute cuisine!
Mom always made her famous potato salad for these gatherings. Now, some people claimed to have liked her potato salad, but I was always of another opinion, and groaned (out of earshot) when we would come home from these doings with about 8 lbs. of leftover potato salad. It contained just about every food that I hated; cold, mushy potatoes, onions, olives, and a strange dressing that consisted of bottled Thousand Island dressing mixed with pickle juice and no, not mayonnaise, but that other dressing - you know the one with the zip?
Today I declare my independence. I will not make potato salad for the Fourth of July, and I will not bequeath my mother's recipe to the future generations of America. Here is my offering instead; no olives involved, and definitely no dressing with zip! Break free from the bonds of tradition - forge a new path with this healthy alternative to the mayonnaise bound salads of yesteryear.
green bean salad
1 lb. fresh green beans, trimmed
1 small red onion, chopped
1 medium green pepper, cut into 1/2 inch strips
3 large stalks celery, chopped
1/2 c. cider vinegar
3/4 c. sugar
1/3 c. extra canola oil
1/2 tsp. freshly ground pepper
1 clove garlic
4-6 small thyme sprigs, bundled with kitchen twine
Bring a large pot of salted water to a boil. Add green beans, and cook for 5 minutes. Drain beans and immerse immediately in cold water to stop the cooking process.
Mix green beans, onion, green pepper, and celery. Place in refrigerator to cool.
Meanwhile, make the dressing. Mix vinegar, sugar, olive oil, pepper, and garlic in a small saucepan. Add bundled thyme. Heat, stirring occasionally, until sugar is dissolved. Allow mixture to cool to room temperature. Remove thyme sprigs.
Pour dressing over chilled vegetables. Chill at least two hours before serving. This dish gets better the longer it chills, so it is perfect for making a day ahead.
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