KOSHER RECIPES FOR GLUTEN-FREE LIVING



Sunday, September 02, 2007

My Famous Herbed New Potato Salad with Green Beans



We all have recipes that have become legendary in our families or our communities. The cake you made 5 years ago that your mother still raves about to all your relatives. The quinoa salad people ask you how to make on a regular basis. The grilled flank steak that your entire circle of friends ask you to cook every time there's a BBQ. The kugel you brought to the synagogue seder one year that people now expect you to make each and every year.

My own "famous" recipes (here in the off-line world, that is) are my Passover nut loaf, which I haven't yet posted here because it is still classified as Top Secret; my potato latkes; and my "German" potato salad which I've made for numerous BBQ's and potlucks over the years. Being that it's not really so German at all, I've decided this is as good an opportunity as ever to re-christen it with a more accurate and gourmet-sounding name. So allow me to introduce you to my Herbed New Potato Salad with Green Beans. It is inspired by the potato salad my dad made for us when I was growing up. It is best served slightly warm or at room temperature, but tastes fabulous cold as well. The leftovers are fantastic. It is mayonnaise-free... vegans, mayo-haters and cholesterol-watchers rejoice! I like it a whole lot, and I hope you do, too.

Tell me: What is your "famous recipe"?



HERBED NEW POTATO SALAD WITH GREEN BEANS

[ Gluten-Free / Dairy-Free / Nut-Free / Soy-Free /
Pareve / Vegan ]


2 1/2 lbs small red new potatoes
2 Tbsp salt
2 1/2 cups green beans, cut in thirds
1/4 cup minced fresh chives
3 Tbsp minced fresh dill
Minced fresh flat-leaf parsley to taste
3 Tbsp dijon mustard
3 Tbsp apple cider vinegar
1/2 cup extra-virgin olive oil
1 large shallot, minced
1 tsp agave nectar or sugar
1 tsp ground black pepper

In a large pot, place well-scrubbed whole potatoes. Cover with water by several inches, and add 2 Tbsp salt. Bring to a boil, then reduce heat to medium-low and simmer until the potatoes are tender without being mushy. Do not turn heat off, but transfer potatoes into a colander immediately, and rinse with cold water. Allow to cool just until they are warm but can be comfortably handled. While the potatoes are cooling, turn the heat up under the pot of water and add green beans. Cook uncovered for just a few minutes, until green beans are tender but still crisp and bright. Remove from water and drain. If you want to retain the brightness of their color, submerge them immediately in ice-water until cooled. Add beans to the large bowl that contains dressing.

Cut warm potatoes into 1 1/2-inch pieces (quarters or eighths depending on size of potatoes). Add them to the rest of the ingredients, sprinkle with the fresh herbs, and toss very gently to combine, stirring from the bottom to coat potatoes and beans with the dressing. Allow to sit for 20 minutes before serving. Garnish with additional chopped herbs if desired. Serve while still warm, or at room temperature.

7 comments:

Sheri said...

There isn't a "famous recipe" per se, but I get cornered for dessert, every time. They don't care what I bring, as long as I bring something homemade and sweet.

Slacker Mom (aka Mrs. GF) said...

Looks yumm--mmy. I will be trying this one out. Thanks for sharing.

My 'recipe' was tiramisu. I have yet to figure out how to make it gluten free.

But I will.

:)

Sarah Fenner said...

You know a recipe is "famous" when your kids bring it to school for a family recipe project... In our house it wouldn't be shabbat without "Shabbat Baked Tofu" a recipe that I adapted over time from Moosewood Restaurant New Classics.

3 blocks firm tofu
1/4 c fresh lemon juice
1/2 c water
1/2 c soy sauce
splash peanut oil

Pre-heat oven to 425 degrees.
Press tofu (while making the marinade) for at 10 minutes - to drain off some of the water and help it to absorb the flavors of the marinade.

While oven is heating, and tofu is pressing, mix together the remaining ingredients. [Spray several baking pans (non reactive) with oil to prevent big clean up mess.]

Pour small amount of marinade into bottom of pan(s) and slice tofu into 8ths, place in pan and pour more marinade on top, swish around so that all surfaces have come into contact with marinade.

Set timer for 1/2 hour. Place tofu in oven and leave it alone for 1/2 hour, then turn each piece over and continue to bake for 25 minutes or so (it should be beginning to brown) and then repeat again. Yes, this process takes about an hour and half, but it is worth it!

If you are lucky enough to have leftovers, shabbat baked tofu makes a great snack or sandwich with avocado.

Mike Eberhart said...

I can understand why that potato salad would be rather famous among your family -- looks wonderful! I love great potato salad. Haven't tried putting green beens in it, but I can definitely see that working.

Lynn Barry said...

yummy yummy...I can dig it and love any potato salad with NO mayo...HUGS

Anonymous said...

I just made this for a BBQ and it was a major hit! No one could believe it didn't have gluten or dairy! Amazing and will definately be making this again! Thanks for sharing this recipe :)

Lauren said...

Can you tell us how many this serves? We're having our engagement party this weekend I want to serve this for 50 people! Wondering how many times I should double the recipe...