*  Exported from  MasterCook  *
                   Green Bean And Fingerling Potato Salad
 Recipe By     : Gourmet May 1995
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Beans & Peas                     Gourmet Magazine
                 Potatoes                         Salads & Salad Dressings
                 To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        purple and/or white fingerling potatoes -- scrubbed
    1      pound         green beans -- trimmed
      1/4  cup           chopped mixed fresh herbs -- see *
    2      tablespoons   extra-virgin olive oil
      1/2  teaspoon      freshly grated lemon zest
 * fresh herbs such as chives and garlic chives and thyme, parsley, mint and sum
 mer savory leaves
 In a large kettle, simmer potatoes in salted water to cover until tender when p
 ierced with a fork, about 10 minutes, and drain in a large colander.
 In a large saucepan, cook beans in 3 inches salted boiling water over high heat
  until crisp-tender, about 3 to 5 minutes.  With tongs or a slotted spoon, tran
 sfer beans to colander with potatoes and drain well.
 In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt
  and pepper to taste.  Salad may be made 1 day ahead and chilled, covered.
 Serve salad warm or at room temperature.
 Serves 12 as part of a buffet
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 Notes:  Can be prepared in 45 minutes or less. If fingerling potatoes are not a
 vailable, small red potatoes, halved, may be substituted.
 Converted by MC_Buster.
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