We had to repost this Potato salad with green beans from FoodandWine.com,it was too pretty to not share!
1/4 cup of olive oil
1/4 cup of minced chives
1/4 cup of finely chopped parsley
2 tablespoons of chopped mint
1 teaspoon of finely grated lemon zest
2 tablespoons of lemon juice
1 large garlic clove,minced
1 1/4 pounds of yukon gold potatoes peeled and cut into 1 inch cubes
2 tablespoons of unsalted butter
1 1/2 pounds of green beans trimmed
chive blossoms (optional for garnish)
In a medium bowl,combine the olive oil with chives,parsley,mint,lemon zest,lemon juice,and garlic season with salt. Let the salsa verde stand at room temperature for 15mins to an hour.
In large a saucepan,cover the potatoes with cold water,add a large pinch of salt and bring to a boil.
Cook potatoes over moderately high heat until tender for 8 mins,drain and return them to sauce pan.
Add one tablespoon of butter and toss to coat.Season with salt.
Bring large pot of salted water to boil,add the beans and cook till tender,4mins and drain.
Return the beans to the pot and stir in 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 potatoes,garnish with chive blossoms and serve immediately.