Green Bean and Fingerling Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Can be prepared in 45 minutes or less. If fingerling potatoes are not available, small red potatoes, halved, may be substituted. Ingredients:
2 pounds purple and/or white fingerling potatoes, scrubbed |
1 pound green beans, trimmed |
1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms, if desired) and thyme, parsley, mint and summer savory leaves |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon freshly grated lemon zest |
Directions:
1. In a large kettle, simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
2. In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon, transfer beans to colander with potatoes and drain well.
3. In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
4. Serve salad warm or at room temperature.
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