This week’s gorgeous weather is tricking us into thinking spring is just around the corner, even though we still have all of March and April to get through… but let’s enjoy it while we can! Everyone in the neighborhood was grilling last weekend, and this is the perfect side dish for an early-spring cookout.
Potatoes are the essential winter food – they keep all the way through until spring in the cabinet, or in the ground if well-mulched. Just this week, I dug up the last of the potatoes we grew last summer in the garden. And if you grew green beans last summer, chances are you still have a few in the freezer. Herbes de Provence is a delightful blend of thyme, tarragon, sage, marjoram, parsley, basil, savory, chervil and lavender blossoms. If you don’t want to buy it specially for this recipe, just use as many of the above as you have handy – you could even make your own this summer.
Made with horseradish, this salad is a nice break from the usual mayo-and-mustard versions. It’s especially beautiful if you use a few purple potatoes. It can be served warm or cold, and it’s great even without the green beans. The recipe is adapted from one on www.thewednesdaychef.com, which was adapted from Yotam Ottolenghi’s recent cookbook.
2 pounds potatoes, cut in 1-inch chunks
A handful of green beans, cut in 1-inch lengths
1 C. plain yogurt
4 T. olive oil
1-2 T. prepared ground horseradish
1 T. dried Herbes de Provence
4 green onions, thinly sliced
Coarse salt and freshly ground black pepper
Simmer the potatoes in salted water for 20 minutes, until tender. Toss the green beans in with them for just the last minute or so. In a large bowl, mix the the remaining ingredients. Gently fold the hot potatoes and green beans into the dressing. Serves 4 to 6.
Blogger Amy White is totally obsessed with vegetables and fruits. Amy can be found every Friday right here, and on her blog, www.veggieobsession.blogspot.com.