Wednesday, May 18, 2011

Green Bean Potato Salad

½ clove garlic
Zest from 1 sm. Lemon
Juice from small lemon
2 tsp. fresh tyme
1/8 tsp. sugar
Blend in blender
Stream in olive oil – about 4-5 Tbs (or until proper consistency)
Blend until emulsified

1.5 lb. small potatoes
1 lb. green beans
Cut the potatoes in half or quartered depending on their size. Boil in salted water until cooked, yet slightly firm. Boil the green beans in salted water for about 5 minutes. Drain and rinse with cold water.
Toss the potatoes and green beans with dressing and serve warm. It makes a great cold salad the next day as well.

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