Andreas Viestad's New Potato Salad With Herbs and Green Beans

Total Time
45mins
Prep 25 mins
Cook 20 mins

Another beautiful dish from "Kitchen of Light" by Andreas Viestad... this one's for Lennie! It's a wonderful potato salad with a light vinaigrette and lots of herbs. I personally have to have mint in this dish; but another herb may be one of your favorites (and the actual measurement as written is "a large handful" of chopped herbs; I'm estimating that it's about 2/3; use more or less as you wish). And, I usually omit capers in any dish; I just don't like the little things!

Ingredients Nutrition

Directions

  1. Place potatoes in a large saucepan with 1 tablespoons salt and enough water to cover generously. Bring to a boil and cook about 15 minutes, until the potatoes are tender but still firm in the center. Drain potatoes, allow to cool a bit, then cut them in half and place in a large bowl.
  2. Meanwhile, cook green beans in lightly salted boiling water for 5 minutes, until just tender. Drain, add beans to the warm potatoes, then add herbs, garlic, capers, and lemon zest. Combine oil and lemon juice and pour over the potato-bean mixture; toss to mix well and season with salt and pepper to taste. Let stand for a few hours at room temperature so that the herbs will have time to flavor the vegetables. Garnish with edible flowers if you like.