Potato and Green Bean Salad with Loads of Herbs

Serves six as a side dish. There are lots of other things you can add to this salad--toasted walnuts or pecans, feta, chevre, thinly sliced red onions. VERY IMPORTANT: Don't toss salad with the dressing until right before serving, as the beans will react with the lemon juice and turn brown if they sit too long (like more than a couple hours).


2 lbs. small, tender potatoes (I used some darling little Yukon Golds from the market)
1 lb. green beans, trimmed
2 large garlic clove, minced
zest and juice of one large lemon
1/3 c. extra virgin olive oil
salt and pepper
Couple handfuls of fresh herbs--I used oregano, lemon thyme, and mint


Wash and boil potatoes until just tender, about 10 minutes. Drain and cool. Blanche green beans until just tender--1 minute if they're very thin, 3 minutes if they're beefier. Immediately drain in a colander and run cold water over them so they stop cooking. Don't space out here. Mushy green beans will wreck this salad.

To make dressing, combine garlic, lemon juice and zest, salt, and pepper. Whisk olive oil in a stream until emulsified. Dump half your fresh herbs in and whisk a bit more. Right before serving, combine potatoes, beans, and dressing, tossing gently with your hands. Scatter remaining herbs over the top and serve at room temperature.

Source: inpraiseofleftovers.com