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Potato & Green Bean Salad




Source of Recipe


Cuisine at Home, August 2007


Recipe Introduction


This was a really great dish and I am not a big fan of potato salad. Really fresh tasting and not ‘gloppy’ at all. I don’t like crunchy green beans, so I omitted them and I used Greek yogurt.


List of Ingredients




1 lb. red-skinned potatoes, quartered
2 eggs
4 oz. fresh green beans, trimmed
3/4 c. cucumber, seeded, coarsely grated
Generous pinch of salt
2 T. mayonnaise
2 T. plain yogurt
1 T. minced fresh tarragon
1 T. minced fresh parsley
2 scallions, minced
1/2 t. Dijon mustard
Juice of 1/2 lemon
Salt and pepper to taste


Recipe



Boil potatoes and eggs in salted water over high heat for 12 minutes. Add the beans, cook another 3 minutes, then drain. Run the eggs under cold water until cool enough to handle, then peel and slice into 1/2 inch thick rounds.

Toss cucumber with the salt in a small strainer. Drain 15 minutes, then squeeze well to remove excess moister.

Whisk mayonnaise, yogurt, herbs, scallions, mustard, lemon juice, slat and pepper together in a large bowl; add the drained cucumber. Gently toss potatoes, beans and eggs with the dressing. Serve warm, room temperature or cold.

Makes about 4 cups.