*  Exported from  MasterCook  *

                  Green Bean And Fingerling Potato Salad

Recipe By     : Gourmet May 1995
Serving Size  : 12   Preparation Time :0:00
Categories    : Beans & Peas                     Gourmet Magazine
                Potatoes                         Salads & Salad Dressings
                To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        purple and/or white fingerling potatoes -- scrubbed
   1      pound         green beans -- trimmed
     1/4  cup           chopped mixed fresh herbs -- see *
   2      tablespoons   extra-virgin olive oil
     1/2  teaspoon      freshly grated lemon zest

* fresh herbs such as chives and garlic chives and thyme, parsley, mint and sum
mer savory leaves

In a large kettle, simmer potatoes in salted water to cover until tender when p
ierced 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, tran
sfer 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.

Serves 12 as part of a buffet

 MC formatted by Barb at Possum Kingdom using MC Buster & SNT


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

Converted by MC_Buster.



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