Smoky Green Bean and Potato Salad

Looking for something different to do with potatoes as a side? This smoky and light potato and green bean salad can be served warm or chilled and is a wonderful accompaniment to a local chicken dinner.

Ingredients:

1 pound fingerling or small red new potatoes, quartered

1/2 pound green beans, trimmed and cut in half lengthwise

1 tablespoon extra virgin olive oil

2 garlic cloves, thinly sliced

1/2 lemon, juiced

½ teaspoon Smoked Paprika

Sea salt and ground pepper

Fresh-snipped Chives and Parsley

Method:

In a large saucepan, cover potatoes salted water. Bring to a boil and cook until potatoes are almost tender, about 10-15 minutes. Add green beans to blanch: bring back to a boil and cook 2 minutes.  Drain.

In a large nonstick skillet, heat oil over medium-high; add garlic to toast - about 1 minute. Add drained potatoes and green beans, season with salt, pepper, and paprika. Toss to heat thru.  Add lemon juice, chives and parley. Transfer to a serving dish and keep warm or chill until serving.

Herb Yogurt Dressing

This is a light and fresh dressing that pairs wonderfully with the season’s delicate greens, snap peas and radishes.  Try using a plain goat yogurt in place of Greek for a unique flavor.

Makes about 2 cups of dressing

Ingredients: 

1-½ cup of plain Greek yogurt, fat free or low-fat

¼ cup Milk

1 cup fresh Herbs, roughly chopped (parsley, tarragon, cilantro, oregano, chives – or what ever you like)

4 scallions – green tops only, roughly chopped

Ground black pepper and sea salt to taste

Method:

Add all ingredients to food processor or blender and process until smooth.  Keeps in refrigerator 3-4 days