Recipe

Lunch

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New Potatoes
, cut round potatoes into quarters, fingerlings in half
Fresh Green Beans
, trimmed and cut into 2” pieces
Extra Virgin Olive Oil
Sea Salt
, to taste
Black Pepper
, to taste
Pine Nuts
, toasted

Potato and Green Bean Salad

Do not overcook the potatoes! To avoid overcooking check potatoes every few minutes. Time will depend on size of potatoes but usually it's between 8–12 minutes. If you happen to err on the side of under cooked potatoes, no worries! Instead of rinsing potatoes under cold water, simply cover colander with a clean dish towel and allow potatoes to steam in their own heat for 2–3 minutes, then rinse.
Total time: 20 min
Servings: 2
Equipment: Stove
  • 3/2 lb. New Potatoes, cut round potatoes into quarters, fingerlings in half
  • 1 c. Fresh Green Beans, trimmed and cut into 2” pieces
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/8 tsp. Sea Salt, to taste
  • 1/8 tsp. Black Pepper, to taste
  • 3 tbsp. Pine Nuts, toasted
  • Place 1 teaspoon salt in large pot of water and bring to a boil.
  • Use a knife to quarter 'new' or small yukon potatoes, or slice fingerlings in half. Carefully add potatoes to water and boil until a fork goes in fairly easily, but potatoes are still firm, 8–12 minutes.
  • When you can pierce potatoes with a fork fairly easily but potatoes are still firm, add asparagus to water and blanche for three minutes.
  • Pour into a colander and very quickly rinse with cold water to stop cooking process or you will end up with mushy potatoes.
  • Pour asparagus to potatoes into a bowl, lightly drizzle with olive oil, sprinkle with sea salt and pepper. Toss with pine nuts and serve.