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.