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GREEN BEAN AND FINGERLING POTATO SALAD




Source of Recipe


EPICURIOUS






Recipe Introduction


Can be prepared in 45 minutes or less. If fingerling potatoes are not available, small red potatoes, halved, may be substituted.





List of Ingredients



• 2 pounds purple and/or white fingerling potatoes, scrubbed
  
• 1 pound green beans, trimmed
  
• 1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms, if desired) and thyme, parsley, mint and summer savory leaves
  
• 2 tablespoons extra-virgin olive oil
  
• 1/2 teaspoon freshly grated lemon zest
  






Instructions



1. In a large kettle, simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
   
2. In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon, transfer beans to colander with potatoes and drain well.
   
3. In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
   
4. Serve salad warm or at room temperature.
   
   






Final Comments


Serves 12 as part of a buffet