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Category: Potato salads
Prep Time: Cook Time: Total Time:
A terrific salsa verde makes this velvety potato salad extraordinary. Here the salsa is made with parsley and chives; try making it with other summer herbs, like tarragon ior basil, as well.
1/4 cup extra-virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 Tbsp finely chopped mint
1 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
1 large garlic clove, minced
salt
1 1/4 lbs Yukon Gold potatoes, peeled and
cut into 1-inch cubes
2 Tbsp unsalted butter
1 1/2 lbs green beans, trimmed
chive blossoms, for garnish (optional)
In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
Meanwhile, in a large saucepan, cover the potatoes with cold water, add a pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 Tbsp of the butter and toss to coat. Season with salt.
Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 Tbsp of butter. Season with salt.
Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.
6 to 8 servings
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Potato Salad with Green Beans and Salsa Verde (F&W mag)
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Category: Potato salads
Prep Time: Cook Time: Total Time:
A terrific salsa verde makes this velvety potato salad extraordinary. Here the salsa is made with parsley and chives; try making it with other summer herbs, like tarragon ior basil, as well.
1/4 cup extra-virgin olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
2 Tbsp finely chopped mint
1 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
1 large garlic clove, minced
salt
1 1/4 lbs Yukon Gold potatoes, peeled and
cut into 1-inch cubes
2 Tbsp unsalted butter
1 1/2 lbs green beans, trimmed
chive blossoms, for garnish (optional)
In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
Meanwhile, in a large saucepan, cover the potatoes with cold water, add a pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 Tbsp of the butter and toss to coat. Season with salt.
Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 Tbsp of butter. Season with salt.
Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.
6 to 8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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