Potato Salad with Green Beans and Salsa Verde

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup minced chives
  • 1/4 cup finely chopped parsley
  • 2 tablespoons finely chopped mint
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 large garlic clove, minced
  • Salt
  • 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds green beans, trimmed
  • Chive blossoms, for garnish (optional)

  • In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
  • Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.
  • Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
  • Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.

    Source: Sheamus Feeley, Food & Wine Magazine

    Be sure to snap off the very tip of the green bean where it was attached to the plant. (It's the tougher of the two ends.)

    .75lb green beans
    1/4 cup toasted pine nuts 
    Zest of a lemon
    Juice of half a lemon
    1 tablespoon olive oil
    Salt & pepper to taste

    Bring the SALTED water to a boil on medium high heat. Add the beans , cover and let cook till done, about 6 minutes. Drain and return to hot pan. Stir in remaining ingredients. Serve and enjoy!


    3 tablespoons extra-virgin olive oil
    1 cup finely chopped white onion
    2 garlic cloves, minced
    1 1/2 pounds green beans, trimmed
    2 large plum tomatoes, finely chopped (about 1 cup)
    1 cup (packed) fresh basil leaves
    1/2 cup water 

    Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.