Potato Salad with Green Beans and Salsa Verde
Recipe from
Food & Wine
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 or basil, as well.
Servings:
6 to 8
Prep Time:
15 mins
Total Time:
45 mins
Ingredients
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1/4 cupextra-virgin olive oilsee savings
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1/4 cupminced chivessee savings
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1/4 cupfinely chopped parsleysee savings
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2 tablespoonsfinely chopped mintsee savings
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1 teaspoonfinely grated lemon zestsee savings
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2 tablespoonsfresh lemon juicesee savings
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1large garlic clove, mincedsee savings
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Saltsee savings
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1 1/4 poundsYukon Gold potatoes, peeled and cut into 1-inch cubessee savings
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2 tablespoonsunsalted buttersee savings
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1 1/2 poundsgreen beans, trimmedsee savings
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Chive blossoms, for garnish (optional)see savings
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Directions
1.
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.
2.
Meanwhile, 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 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.
3.
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 tablespoon of butter. Season with salt.
4.
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.
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