Ingredients Jump to Instructions ↓

  1. 2 pounds purple and/or white fingerling potatoes, scrubbed

  2. 1 pound green beans, trimmed

  3. 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

  4. 2 tablespoons extra-virgin olive oil

  5. 1/2 teaspoon freshly grated lemon zest

Instructions Jump to Ingredients ↑

  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.


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