Monday, September 5, 2016

End of Summer Potato Salad

I made this recipe at the beginning of summer so it seemed the perfect way to end the summer.  Of course, I made some changes in the recipe.

1 1/2 pounds unpeeled white-skinned, red-skinned, or purple potatoes cut crosswise into 1/2-inch-thick slices
8 ounces trimmed green beans
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoon fresh chopped parsley
Salt and Pepper
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped scallions

Steam potatoes on steamer rack set in a large pot over boiling water until almost tender, about 10 minutes. Add green beans and steam until beans are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Whisk the next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt, and a generous amount of pepper. Add dressing to potato mixture; toss to coat. Top with scallions. Serve warm or at room temperature.

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