New Potato Salad with Herbs and Green Beans

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Photo: ckbk instagram

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

THIS IS A LOVELY POTATO SALAD THAT IS BEST MADE FROM THE SWEET FIRST NEW POTATOES OF SUMMER. IT MAKES GREAT PICNIC FOOD, SINCE IT CAN BE MADE A FEW HOURS, OR EVEN A DAY, IN ADVANCE.

Ingredients

  • pounds small new potatoes
  • Fine sea salt
  • pound green beans
  • A large handful of chopped mixed fresh herbs, such as mint, thyme, parsley, and/or basil
  • 2 garlic cloves, crushed
  • 2 tablespoons capers, drained
  • 1 tablespoon grated lemon zest
  • ½ cup extra virgin olive oil
  • 3 to 4 tablespoons fresh lemon juice
  • Freshly ground pepper
  • Edible flowers (optional)

Method

Place the potatoes in a saucepan and add 1 tablespoon salt and enough water to cover generously. Bring to a boil and cook for approximately 15 minutes, until the potatoes are tender but still firm in the center (use a fork to check whether the potatoes are done). Drain the potatoes and allow to cool slightly, then cut them in half and place them in a large bowl.

Meanwhile, cook the beans in lightly salted boiling water for 4 to 5 minutes, until just tender. Drain. Add the beans to the warm potatoes, then add the herbs, garlic, capers, and lemon zest. Combine the oil and lemon juice in a measuring cup, pour over the potato salad, and toss to mix well. Season with salt and pepper. Let stand for a few hours at room temperature so that the herbs will have time to flavor the potatoes. Sprinkle with edible flowers, if desired, just before serving.