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Green Beans & Potato salad

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This recipe is from food and wine magazine.

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Ingredients

  • 1/4 c evoo
  • 1/4 c chives, minced
  • 1/4 c parsley, chopped
  • 2 tbs mint, chopped
  • 1 tsp lemon zest, grated
  • 2 tbs lemon juice
  • 1 clove garlic, minced
  • salt
  • 1 1/4 yukon potatoes, peeled and cut into bite size pieces
  • 2 tbs unsalted butter
  • 1 1/2 lb green beans, trimmed

Details

Servings 6
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

In a medium bowl, combine evoo, chives, parsley, mint, lemon zest, lemon juice and garlic. Season with salt. Let stand at room temp for 15 mins to 1 hour.
In a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 mins. Drain and return them to the saucepan. Add 1 tbs of butter and tooss to coat. Season with salt.
Bring a large pot of salted water to a boil. Add beans and cook until tender, 5 minutes; drain. Return the beans to the pot and stir in the remaining 1 tbs of butter. Season with salt.
Add half of the herb mixture to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl and top with potatoes. Serve.

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