Potato and Green Bean Salad
Print Category Potato Thematic No thematic Source recipes quebequoises Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Click to enlarge ingredients
- 10 (2-1/2 lb/1.25 kg) new potatoes, scrubbed
- 2 cups (500 mL) chopped trimmed green beans
- 1/2 cup (125 mL) fresh coriander leaves
Coriander Dressing:
- 3/4 cup (175 mL) light mayonnaise
- 1/4 cup (50 mL) chopped fresh coriander
- 1/4 cup (50 mL) light sour cream
- 1 tbsp (15 mL) lime juice or white wine vinegar
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
preparation
- In large saucepan of boiling salted water, cover and cook potatoes just until tender, 10 to 15 minutes. Remove with slotted spoon; let cool. Peel, if desired; cut into bite-size cubes. Place in large bowl.
- Meanwhile, in same saucepan, cook green beans until tender-crisp, about 4 minutes. Drain and chill in cold water; drain and pat dry. Add to potatoes.
Coriander Dressing:
- In small bowl, whisk together mayonnaise, coriander, sour cream, lime juice, salt and pepper. Pour over potato mixture; gently toss to coat. Garnish with coriander leaves. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Cook commentary
Servings: 10
Coriander and lime give a classic summer salad a fresh new taste. You can also use parsley or basil instead of the coriander. If you like, add 1 cup (250 mL) cubed smoked cheese to the salad
No comment