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Salsa Verde Potato Salad with Fresh Green Beans

Salsa Verde Potato Salad with Fresh Green Beans

Salsa Verde Potato Salad with Fresh Green Beans

Salsa Verde Potato Salad with Fresh Green Beans
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Salsa Verde Potato Salad with Fresh Green Beans
Ingredients
  • ¼ c. extra virgin olive oil
  • ¼ c. minced chives, tarragon, or basil (or herb of your choice)
  • ¼ c. finely chopped parsley
  • 3 T. finely chopped mint
  • 1 T. finely grated lemon zest
  • 3 T. fresh lemon juice
  • 2 T. minced garlic
  • Salt and black pepper
  • 1 ¼ lbs. Yukon gold potatoes, cut into 1” cubes, peeled if you like
  • 2 T. butter
  • 1 ½ lbs. fresh green beans, trimmed
  • Chive blossoms, for garnish, optional
Instructions
  1. In a bowl, combine olive oil with the herb of your choice, with parsley, mint, zest, lemon juice and garlic and season with salt and pepper. Let salsa verde stand at room temperature for 1 hour.
  2. In large saucepan, cover potatoes with cold water and salt water and bring to boil. Cook until just tender, drain and return to the pan.
  3. Add 1 T. of butter and toss to coat. Season with salt and pepper.
  4. Bring another pot of salted water to boil. Add beans and cook until crisp-tender. Drain and return to pot and add 1 T. butter and toss to coat. Taste for seasoning.
  5. Add half of salsa to potatoes and other half to beans. Stir to coat.
  6. Transfer beans to serving bowl, top with potatoes and garnish and serve right away.
 

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