Ginger-Cilantro Potato Salad with Green Beans

By ginasheppard

Ingredients

• 1/2 pound green beans
• 3 1/2 pounds Yukon Gold potatoes with peel
• 6 -inch piece fresh ginger (see Cook's Note)
• 2 T. finely chopped sweet onion, such as Vidalia
• 1 C. mayonnaise, regular or reduced fat
• Juice from 1/2 lemon
• 3/4 t. salt
• 3/4 t. ground black pepper
• 1 C. (packed) chopped cilantro
• Cherry tomatoes for garnish (optional)
• Toasted almonds for garnish (optional)

Details

Servings 10

Preparation

Step 1

In a 4 1/2-quart or larger pot, bring 2 1/2 quarts of water to boil.

Place about 4 cups ice cubes into a large mixing bowl and fill the bowl with cold water.

Trim ends from beans, and cut into 1-inch pieces. Put pieces into boiling water, and cook until crisp-tender, about 4 minutes. Drain beans into a colander, and immediately pour beans into ice water. Let stand in water until beans are cold. Drain again and place in a large bowl.

In same pot used for beans, bring 2 quarts water to boil. Remove any eyes or blemishes from potatoes and cut into bit-size chunks. When the water boils, add potatoes. Cook until tender when pieced with a knife, 20-25 minutes. Drain into colander, shaking to remove as much water as possible. Add potatoes to bowl with beans. Cover and refrigerate at least 1 hour and up to 1 day ahead.

Peel ginger and place in a food processor. Process until finely minced or use a microplane grater. You'll need 1/4 C. ginger. Save any remaining ginger for another use. Add onions, mayonnaise, lemon juice and salt and pepper. Blend until fairly smooth.

Pour ginger mixture over potatoes. Stir gently to coat (some of the potatoes will break apart). Refrigerate until very cold, at least 3 hours and up to 1 day.

Mince cilantro. Reserve abourt 1 T. for garnish. Stir remaining cilantro into the salad. Taste and add more salt and pepper, if necessary. Add tomatoes and/or almonds, if desired. Sprinkle with reserved cilantro. Potato salad will keep in the refrigerator for up to 4 days.