On Saturday I made it to the Minneapolis Farmer's Market and purchased some itty bitty fingerling potatoes and some fantastic looking green beans. I wanted to create a summery dish that used both of them so I used Foodily to search for some recipes. I chose this recipe from Epicurious, making a few changes along the way. The salad had a light lemon flavor and the green beans and potatoes tasted fresh--it is amazing how different the farmer's market goods taste! The potato salad was served along side a delicious fish recipe my fellow blogger friend Robin made.
1 lb. fingerling potatoes (or baby reds)
1 lb. green beans
1/4 cup EVOO
2 Tsp of lemon zest
1/4 cup chopped fresh herbs (I used Italian parsley & thyme)
juice of 1/2 a lemon
salt & pepper to taste
1) Scrub the potatoes and put the potatoes in a large pot. Fill with cold water and a few sprinkles of salt and bring to a boil. After about 15-20 minutes, check the potatoes to see if they are done. They should be soft, but not mushy. Rinse in cool water and put in a large bowl.
2) Bring 3-5 inches of salted water to a boil and then toss in the green beans. Boil for about 3-5 minutes, then rinse in cold water and set the green beans aside with the potatoes.
3) Now mix your dressing. In a small bowl, add the EVOO, lemon juice, lemon zest, herbs and salt and pepper to taste. Mix well and then drizzle over the potatoes and green beans. The salad is best served at room temperature, but should be refrigerated if you are not serving it right away.