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Potato Salad with Purple (or Green) Beans and Salsa Verde

by | Aug 20, 2019 | CSA Member Updates, Recipes

Renowned chef Sheamus Feeley is the author of this recipe, found on the Food and Wine Magazine website.  Originally offered in their magazine in August 2010, it’s perfect for this time of year.
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Servings: 6-8
Ingredients:
1/4 cup Extra-virgin olive oil
1/4 cup minced Chives
1/4 cup finely chopped Parsley
2 Tablespoons finely chopped Mint
1 teaspoon finely grated Lemon zest
2 Tablespoons fresh Lemon juice
1 large Garlic clove, minced
Salt
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (Red or white new potatoes may also be used)
2 Tablespoons unsalted Butter
1 1/2 pounds Green beans, trimmed
Chive blossoms, for garnish (optional)
Directions:
1. In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
2. Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil.
3.  Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan.
4. Add 1 Tablespoon of the butter and toss to coat. Season with salt.
5. Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain.
6. Return the beans to the pot and stir in the remaining 1 Tablespoon of butter. Season with salt.
7. Add half of the salsa verde to the potatoes and half to the beans, stirring to coat.
8. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.

CSA Produce

Produce Featured in this Recipe

Red or Russet Potatoes

Red or Russet Potatoes

This week's share will contain either Red or Russet potatoes. Potatoes are ...
Russet Potatoes

Russet Potatoes

Potatoes are considered an important staple food and the number one vegetable crop ...
Red Potatoes

Red Potatoes

The red potatoes in this week's share are tender and sweet. You'll notice they have ...
Red “B” Potatoes

Red “B” Potatoes

Commonly called "new" potatoes or baby reds, "B" size red potatoes are a true ...
Chives

Chives

Chives are a rich source of vitamins A and K, and also provide vitamin C, B-complex ...
Parsley

Parsley

Many of us are used to thinking of parsley simply as a garnish on the side of our ...
Potatoes

Potatoes

Potatoes are considered an important staple food and the number one vegetable crop ...
Green Beans

Green Beans

Green beans are one of the few beans that can be eaten fresh. Green beans are often ...

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