SOLID POTATO SALAD – The Crabby Cook – by Jessica Harper

The Crabby Cook – by Jessica Harper


1 pound new potatoes, cut in half (or if they are big, cut in 1-inch chunks)
½ pound string beans, cut into 1 ½ pieces (try to find the tiny, French kind)
¾ cup mayonnaise
¼ cup crème fraiche
2 tablespoons lemon juice
1 teaspoon Dijon mustard
¼ cup fresh snipped chives
¼ cup finely chopped parsley
¼ cup finely chopped basil or dill
Salt and pepper to taste

1. Dump the potatoes in boiling, lightly salted water to cover. Simmer until the potatoes are just about tender, about 15 minutes. Then throw in the beans and continue cooking until the beans are crisp-tender, about 3 more minutes. Drain the vegetables and set them aside to cool. (If you are getting crabby, replay the Ross Sisters video.)

2. Whisk together the mayonnaise, crème fraiche, lemon juice and mustard. Stir in the herbs, salt and pepper.

3. In a large salad bowl, gently toss the potatoes and beans with enough dressing to coat the vegetables well. Correct the seasoning if necessary. Let the salad sit for an hour or so before serving. Or refrigerate and serve it later, but bring it to room temperature before you serve it.

Sounds good. Gonna have to give it a try.


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