Summer Lemon Potato Salad

Name: Summer Lemon Potato Salad
Yield: 8 portions
Ingredients: 2 pounds small yellow potatoes (Yukon Gold if possible), cut into 1 inch cubes; ⅓ cup snipped fresh chives; 1 egg yolk; 2 tablespoons whole-grain mustard; ½ cup fresh lemon juice; 8 ounces wax beans, trimmed and cut into 1 inch pieces; ⅓ cup extra virgin olive oil; Freshly ground black pepper, to taste; 1 teaspoon salt; 1 tablespoon grated lemon zest

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Yukon Gold potatoes have a rich buttery flavor and are available in many markets across the country. Combined with yellow wax beans, they turn this salad into a ray of sunshine.

Ingredients

2 pounds small yellow potatoes (Yukon Gold if possible), cut into 1 inch cubes
8 ounces wax beans, trimmed and cut into 1 inch pieces

Summer
Vegetarian
Gluten-free

Method

Place the potatoes in a medium-size saucepan, and cover with cold water. Bring to a boil, reduce the heat, and simmer until tender, 10 minutes. Drain, rinse under cold water, and drain again.
Bring a saucepan of lightly salted water to a boil, and add the beans. Reduce the heat, and simmer until tender, 5 minutes. Drain, rinse under cold water, and drain again.