Potato salad usually makes me think of heavy egg-and-mayonnaise mixtures, but this recipe is nothing like that. It’s just a great green bean salad with a lot of flavor—and potatoes. I’ve used Kewpie mayonnaise in this recipe, which is a favorite. It’s a Japanese version of mayonnaise that is creamier and smoother than the American classic and can be found at specialty stores.
Reprinted from Fresh Happy Tasty by Jane Coxwell. Copyright © 2013. Published by William Morrow Cookbooks.
|Maldon or other flaky salt||2 tablespoons extra virgin olive oil|
|1 pound mixed small potatoes (thin-skinned new potatoes are great here)||2 tablespoons mayonnaise, preferably Kewpie|
|5 ounces green beans, ends trimmed, halved||2 tablespoons sherry vinegar|
|1 clove garlic, minced||1 teaspoon agave nectar|
|2 tablespoons finely chopped red onion||1/3 cup roughly chopped fresh dill|
|2 whole scallions, thinly sliced||1/3 cup roughly chopped fresh parsley|
|1 cup cherry tomatoes, halved|
Bring a saucepan of salted water to a boil and add the potatoes. Cook until fork-tender, about 8 minutes; drain. Break up the potatoes a little bit, but don’t mash them.
Bring a saucepan of salted water to a boil again and add the green beans. Cook for just under a minute, taking care not to overcook them. Drain the green beans under cold running water to stop the cooking.
Meanwhile, in a large glass bowl, combine the garlic, onion, scallions, tomatoes, olive oil, mayonnaise, vinegar, and agave nectar. Add the potatoes while they’re still very hot so they can soak up the dressing. Mix in the green beans, then set aside to let cool to room temperature.
Stir in the dill and parsley and check the seasoning just before serving.
NOTE : If you’re storing this for later use, place the bowl in the fridge and add the herbs just before serving.
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