curried potato salad with green beans and mozzarella insalata di patate con

By stancec44

Though the addition of both mozzarella and a curry dressing makes this potato salad a little unusual, the textures and flavors go together beautifully.

Ingredients

• 3/4 pound small boiling potatoes
• Fine sea salt
• 1/2 pound green beans, trimmed and halved lengthwise
• 5 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
• 5 scallions, white and light green parts only, roughly chopped
• 1/2 teaspoon curry powder plus more for garnish
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon fresh lemon juice
• 4 greenleaf lettuce leaves, torn
• 1 red bell pepper, thinly sliced

Preparation

Step 1

Cover potatoes with water in a large pot of salted water. Bring to a boil, then simmer until tender, 12 to 20 minutes.

While potatoes cook, bring a medium pot of salted water to boil; add green beans and cook until tender, about 3 minutes.

Drain potatoes; cool slightly, peel and cut into small pieces. Combine in a large bowl with cheese.

In a small saucepan, combine scallions, 3 1/2 tablespoons water and curry; bring to a boil. Transfer mixture to a blender. Add oil, lemon juice and generous pinch salt; purée until combined.

Arrange lettuce on a large serving platter; drizzle with 1 tablespoon dressing. Dress green beans with 1 to 2 tablespoons dressing. Dress potatoes and cheese with about 1/4 cup dressing. Arrange vegetables and cheese on platter. Drizzle with remaining dressing and sprinkle with curry powder. Garnish with red pepper.