|photo with our super duper canon 60d|
This recipe is from - The New Vegetarian Epicure.
- 1 1/2 lbs. small red skinned potatoes (the size of walnuts)
- 1 lb haricots verts (thin french green beans)
- 1/2 lb persian cukes, sliced thinly
- 1/2 cup coarsely chopped fresh dill
- 1/4 cup sliced red onion
- 2 tablespoons fruity olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 teaspoon dijon mustard
- freshly ground black pepper
Steam the potatoes for 15 minutes or until tender. Cool. Steam haricots verts for 5 minutes until tender crisp and cool. Combine the potatoes, beans, cucumbers, dill & onion.
Whisk together the olive oil, lemon juice, salt, mustard & pepper. Pour the dressing over the veggies. Toss gently so as not to break up the potatoes.
Allow the salad to rest for an hour or so and adjust seasonings.
Things you may want to know:
Can't find thin french beans? Consider a different salad. This is not the salad for thick juicy green beans.
Tiny new potatoes are best, but you can use slightly larger ones and cut them in half.
Anna's recipe calls for 1/2 teaspoon sugar in the dressing, but I'm on the anti-sugar campaign and didn't include it. For the sake of authenticity, however....
The Farmer's Market in Liberty didn't have any red potatoes this week. Apparently the yukons were ready earlier, hence the picture with white potatoes. The red looks really beautiful....
I actually prefer this salad when it's slightly warm and the veggies haven't completely cooled down. (Bet you really wanted to know that.)
For more of Anna's goodness, like her out on Facebook & check out her website.
To lovely summer dishes and good friends in the kitchen,