gardening. cooking. everyday echols family spectacles.
Last summer, one of my dear friends brought this tasty dish with her when she and her daughter came for a back-yard-swimming-pool playdate. It. Was. AMAZING! I wanted to eat every last bite! So when I was asked by my Grandma to bring a potato salad to the latest family get-together, I wasted no time in calling my friend and getting the recipe!
I have never been a huge potato salad person – I never feel like I know what I’m eating :P But this dish will please potato salad lovers and haters alike. It’s basic, easy, and also a great way to sneak green beans in to your diet – after all, who WOULDN’T like green beans when they’re coated in goat cheese and lemon?!?
I have eaten this as a stand-alone quick lunch on more than one occasion so don’t feel like you have to wait until you get asked to bring a side dish to a BBQ to whip this up :)
Goat Cheese and Green Bean Potato Salad
Recipe from Miss Gina ;)
Start-to-Finish – 50 minutes (20 prep, 30 in fridge)
2 lbs red potatoes, eyed and cubed (you can also use baby reds and just halve them or heirloom tots – purple, red, yellow, etc.)
1/2 lb fresh green beans
zest and juice of one lemon
1/4 cup chopped cilantro or parsley
4 scallions, chopped (or chives)
salt and pepper
3 oz goat cheese
1) Set a large pot of salted water on the stove to boil. Clean and cut potatoes and green beans.
2) When water is boiling, add potatoes. Cover and boil for 8 minutes.
3) While potatoes are boiling, prepare a large colander and put it in a clear sink.
4) When 8 minutes is up, add green beans in to pot and boil for one minute more.
5) Drain the beans and potatoes into the prepared colander and run very cold water over them for 3-5 minutes to stop the cooking process. Do not skip this step or your beans will be mushy :P
6) Put potatoes and beans in a bowl; add scallions and parsley. Then add Olive oil a little at a time, stirring as you go, just until everything is coated.
7) Add lemon juice, zest, salt, and pepper to taste and mix.
8) Add goat cheese and stir until crumbs are broken up and cheese is evenly distributed. (You don’t have to worry about the distribution too much as the cheese will sort of melt into the dressing as the salad refrigerates.)
9) Refrigerate at least 30 minutes before serving.