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Green Bean And Fingerling Potato Salad
Recipe By : Gourmet May 1995
Serving Size : 12 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Potatoes Salads & Salad Dressings
To Post
Amount Measure Ingredient -- Preparation Method
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2 pounds purple and/or white fingerling potatoes -- scrubbed
1 pound green beans -- trimmed
1/4 cup chopped mixed fresh herbs -- see *
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly grated lemon zest
* fresh herbs such as chives and garlic chives and thyme, parsley, mint and sum
mer savory leaves
In a large kettle, simmer potatoes in salted water to cover until tender when p
ierced with a fork, about 10 minutes, and drain in a large colander.
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, tran
sfer beans to colander with potatoes and drain well.
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.
Serve salad warm or at room temperature.
Serves 12 as part of a buffet
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Notes: Can be prepared in 45 minutes or less. If fingerling potatoes are not a
vailable, small red potatoes, halved, may be substituted.
Converted by MC_Buster.
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