Potato Salad with Haricots Verts Smothered in a Lemony Garlic-Herb Mayonnaise
This “salad” can be served warm, for instance, as a side dish for the holidays – with or without the potatoes – or enjoyed cold in the hot summertime weather. The mayonnaise dressing brings out the flavor of any vegetable, especially if allowed to soak into still-warm, just cooked haricots verts (the tender French green bean), delicate, small, thin-skinned “new” potatoes, or broccoli.
Serves 6 to 8
1/4 Cup Mayonnaise, preferably made with Canola or Olive Oil
Grated Zest and Juice of 1 Lemon
2 Garlic cloves (or more, to taste), mashed
1 Tbsp (or more, to taste) Tarragon or other fresh herb, such as Dill
Salt and Pepper, if desired (no salt needed)
1 quart Haricots Verts, tough end removed
1 pint small New Potatoes (or any potato), cleaned but not peeled, cut into 1″ pieces
2 Red Bell Peppers, roasted (if desired) and chopped
1 pint cherry tomatoes, sliced in half (and/or any other seasonal vegetables)
1 Bunch (about 4 – 5) Green Onions, chopped
Prepare the dressing in a bowl large enough to fit the salad ingredients by mixing the mayonnaise, the lemon, garlic and fresh herb of your choice. Place in refrigerator to keep chilled.
Steam or boil the haricots verts slightly (in a small amount of water) until they are al dente (firm, but not hard, with resistance to the bite). Drain and immediately place in the bowl of mayonnaise. Toss to coat with mayonnaise dressing. Put the bowl back into the refrigerator to halt the cooking process.
Slice the small potatoes in half or quarters, depending on their size. Boil the potatoes for about 5 or 10 minutes, until tender when pierced by a fork. Drain and place in the bowl with the mayonnaise and haricots vert. Toss to coat with the mayonnaise dressing. Place in the refrigerator.
Roast the red bell peppers if desired, chop, and add to the mix. Chop the white part of the green onions, cut the cherry tomatoes in half, and place in bowl with the other vegetables; toss.
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