Tuesday, April 20, 2010

Fingerling Potatoes and Green Beans with Lemon Dill Dressing



Fingerling Potatoes and Green Beans with Lemon Dill Dressing


This is a great potato salad to add to any summer meal.

2 pounds fingerling potatoes
2 pounds haricots verts or green beans, trimmed

Dressing

1 garlic clove, minced
¼ cup extra virgin olive oil
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
Sea salt and freshly ground black pepper

In a large pot, steam potatoes until nearly cooked through (or boil). Add green beans and steam 2-3 minutes longer, until bright green and al dente. (Or blanch beans for 2-3 minutes, than shock in ice water).
Remove from heat and drain water. In separate bowl, whisk together dressing ingredients. Drizzle over the potatoes and beans. Season with salt and pepper to taste. Fold gently to combine and serve warm or at room temperature.

Serves : 8

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