* Fresh herbs such as chives, garlic chives, thyme, parsley, mint,
and summer savory leaves.
In a large kettle, simmer potatoes in salted water to cover until
tender when pierced with a fork, about 10 minutes, and drain in a
large colander.
In a large saucepan, cook beans in 3" salted boiling water over high
heat until crisp-tender, about 3 to 5 minutes. With tongs or a
slotted spoon, transfer beans to colander with potatoes and drain well.
In a large bowl, toss together warm potatoes, beans, herbs, oil,
zest, salt, and pepper to taste. Salad may be made 1 day ahead and
chilled, covered.
Serve salad warm or at room temperature.
Yield: 12 Servings
MC formatted by Barb at Possum Kingdom
Notes:
Can be prepared in 45 minutes or less. If fingerling potatoes are not
available, small red potatoes, halved, may be substituted.
