Green Goddess Potato Salad |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From Gourmet Magazine. This is a nice twist on regular potato salad. Cook time also includes time to cool the potatoes. Ingredients:
3/4 lb green beans |
3 lbs cooked small boiling potatoes, cooled and quartered |
1 cup mayonnaise |
3 tablespoons tarragon vinegar or 3 tablespoons white wine vinegar |
3 scallions, chopped |
3 flat anchovy fillets, chopped or 2 teaspoons anchovy paste |
1/4 cup chopped fresh flat-leaf parsley |
2 teaspoons chopped fresh tarragon |
1 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Cook beans in a 3-quart saucepan of boiling salted water, uncovered, until tender crisp, 3-5 minutes.
2. Drain in a sieve, then plunge the sieve into a large bowl of ice water to stop the cooking.
3. Drain again, pat beans dry and then cut into 1/4 inch pieces and put in a large bowl with the potatoes.
4. Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt and pepper in a food processor, or blender, until dressing is pale green and herbs are finely chopped.
5. Stir into potato mixture.
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