GREEN BEAN AND FINGERLING POTATO SALAD
Categories Salad Potato Side Vegetarian Quick & Easy Green Bean Chill Gourmet
Yield Serves 12 as part of a buffet
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
- Serve salad warm or at room temperature.
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moon lili
[email protected]This salad is delicious! I love the combination of flavors and textures.
Birungi Britah
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover green beans and potatoes.
KAPTIN GAMING
[email protected]This salad is a great make-ahead dish. I often make it the night before and then let it chill in the refrigerator overnight.
Kamal
[email protected]I love the addition of the bacon and blue cheese to this salad. It gives it a really nice flavor.
Malik Haq
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
JK Mirza Gaming
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures.
Jorge Chay
[email protected]This salad is a great way to use up leftover green beans and fingerling potatoes. It's also a healthy and refreshing side dish that's perfect for summer.