Herbed Potato Salad
Serves: 4 Preparation Time: 30 minutes Cooking Time: 15 minutes	Rating 9 Highly Recommended

Cuisine: American

Philosophy: Low-Fat Vegan Vegetarian

Dish: Side Dish

Main Ingredient: Greens Potatoes

Potato salads do not need dairy to be creamy. By dressing this salad in fresh herbs, lemon and oil, we are able to enjoy the buttery quality of yellow potatoes while adding lots of exciting flavor. Lemon and garlic add a kick while briefly cooked green beans provide an excellent textural counter-balance to the potatoes. Fresh herbs are what make the salad.

1 lb. Yukon Gold Potatoes, 1" cubes
0.5 lb. Fresh French Green Beans, 1.5" pieces
4 tbsp. Olive Oil
3 tbsp. Lemon Juice
2.5 tbsp. Dill
1.5 tbsp. Rosemary, destemmed and chopped
1 tsp. Salt
1 Garlic Clove
0.5 tsp. Ground Black Pepper

1) Scrub potatoes before chopping into 1" pieces 2) Boil potatoes for 8 minutes before checking for doneness. Remove when they are just beginning to lose texture but are not yet mushy. You don't want them too mushy, but enough to mix with the lemon-herb dressing. Rinse under cold water after removing from stove. Set aside in mixing bowl. 3) Blanch green beans for four minutes in a 1/4" of water in a saucepan or wok, stirring frequently. Remove when still crunchy. 4) Add green beans to the potatoes. 5) Mix garlic, herbs, oil, pepper, salt and lemon juice in a separate bowl. 6) Add dressing to potatoes and green beans and mix gently. 7) Garnish with fresh herbs and serve immediately.

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