*  Exported from  MasterCook  *

                  Green Bean And Fingerling Potato Salad

Recipe By     : Gourmet Magazine, May 1995
Serving Size  : 12   Preparation Time :0:00
Categories    : Potato Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Purple and/or white fingerling
                        - potatoes -- scrubbed
   1      lb            Green beans -- trimmed
     1/4  c             Chopped mixed fresh herbs --
                        - see *
   2      tb            Extra-virgin olive oil
     1/2  ts            Lemon zest -- freshly grated

* Fresh herbs such as chives, garlic chives, thyme, parsley, mint,
  and summer savory leaves.

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" 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, salt, and pepper to taste. Salad may be made 1 day ahead and
chilled, covered.

Serve salad warm or at room temperature.

Yield: 12 Servings

MC formatted by Barb at Possum Kingdom

Notes:

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


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