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.
