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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.

 

 

 


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