New Potatoe Salad W/Herbs & Green Beans
Another favorite from Kitchen of Light (Chef Andreas Viestad). This is great for a picnic as there is no mayo to spoil.
NEW POTATOE SALAD W/HERBS AND GREEN BEANS, serves 4
2-1/2 lbs small new potaotes
fine sea salt
2/3 lb green beans
Large handful of chopped mixed fresh herbs such as mint, thyme, parsley, and/or basil.
2 garlic cloves, crushed
2 Tbs capers, drained
1 Tbs grated lemon zest
1/2 cup EVOO
3-4 Tbs fresh lemon juice
Freshly ground pepper
edible flowers for garnish, optional
Place the potatoes in a sauce pan and add 1 tbs salt and enough water to cover generously. Bring to a boil adn cook for approximately 15 minutes, or until potatoes are tender but still firm in the center.
Meanwhile cook the beans in lightly salted boiling water for 4-5 minutes until just tender. Drain. Add beans to the warm potatoes and add the herbs, garlic, capers, and lemon zest. Combine the oil and lemon juice in a measuring cup adn pour over the potatoe salad and toss to mix well. Season with salt and pepper. Let stand for a few hours at room temperature so that the herbs whill have time to flavor the potatoes. SPrinkle with edible flowers, if desired, just before serving.