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July 11, 2005
Potato, Bean and Tomato Salad
We adapted this from a Thomas Keller recipe. Not that it needed improving, but we had different ingredients. This is a light, tasty potato salad, the dressing really offsets the sweetness of the potatoes.
1 - lb Fingerling Potatoes
20 - Sun Gold or Other Heirloom Cherry Tomatoes, Halved, reserving tomato juice
1/4 - lb Yellow Wax Beans
1/4 - lb Green Beans
1/2 - tsp Anchovy Paste
3 - sprigs Parsley
1/4 - cup Extra Virgin Olive Oil
3 - tbs Sherry Vinegar
Fresh Cracked Pepper
Salt
Boil Fingerlings in salted water until just tender, drain, and cool on cookie sheet. Boil wax beans until just tender, then green beans. The two beans have different tender-times, so do separately.
In food processor combine oil, reserved tomato juice, anchovy paste parsley, cracked pepper and a bit of salt. Blend. Add vinegar.
Once potatoes are cool, slice into coins. Add beans. Add 1/2 of dressing. Add tomatoes. Add remainder of dressing. Chill for up to one hour.
Posted by tdotjay at July 11, 2005 04:43 PM
