A potato-green bean salad is a nice alternative to a classic potato salad.
Greg Dupree; Food Styling: Torie Cox; Prop Styling: Kay Clark
Hold the mayo.
This potato-green bean salad is covered in a bright, lemony dressing.
Credit:Greg Dupree; Food Styling: Torie Cox; Prop Styling: Kay Clark
Easy to make and easy to transport, you will love this fresh take on thepicnic staple.
Haricots verts are slender green beans.
If you’re free to’t find them, feel free to use sugar snap peas or snow peas.
Cook them for one minute, along with the potatoes.
Shake it well before using.
Leftover salad is great served with cold chicken or aham sandwich.
Ingredients
3lbs.baby red potatoes (quartered or halved, depending on size)
1/4cupplus 1 tsp.
kosher salt, divided
8oz.haricots verts (French green beans), trimmed and cut into 1 1/2-in.
Reduce heat to medium-low, and cook until just fork-tender but not falling apart, about 8 minutes.
Drain and chill vegetables:
Drain well; cool completely, about 30 minutes.
Transfer to a large bowl and cover with plastic wrap; chill until ready to use.
