This lemony-herb version of the summer classic is low-fat and refreshing.
Servings: 4 people
Yukon gold potatoes
blanched and cut into bite-sized pieces
extra virgin olive oil
juice of lemon
1/2 a small to medium sized lemon
fresh oregano sprigs
salt and pepper
Peel and cut the potatoes into bite sized pieces. Fill a large sauce pan ¾ of the way. Add about 1 tsp salt and bring the water to a boil. Add the potatoes and cook until fork tender. Do not over-cook. You’ll want a slightly firmer texture. If they are too soft, you’ll end up with mushy potato salad. Drain the potatoes, place in a large bowl and chill. Cut the fresh green beans into bite sized pieces. Blanch the green beans. To blanch, place the green beans in a pot of boiling water. Boil for approximately 2 – 3 minutes only. Then lift the green beans out of the water with a large slotted spoon and plunge into a bowl of ice water. This stops the cooking process, retains the bright green color and allows them to stay crisp. Allow the green beans to chill a few minutes before removing them from the water.
In the bowl with the potatoes, add the shallots, green beans, olive oil, lemon juice and oregano. Toss. Add salt and pepper to taste. Chill the potato salad for about 20 – 30 minutes before serving.