September 29, 2008

Warm Herbed Potato and Bean Salad

Warm Herbed Potato and Bean Salad

A nice filling meal, with your standard potato salad flavor. I used Alexia Olive Oil, Rosemary, and Garlic Oven Fries, which I think made a big difference and added a very nice herb flavor to this dish. (The fries on their own were absolutely delicious.) The "beans" in this salad were green beans, and these went nicely with crisp, sweet red onions and just a hint of saltiness from chopped kalamata olives. Chopped hazelnuts added a nice nutty, earthy flavor as well. A simple dressing of mayonnaise, white wine vinegar, thyme, and hazelnut oil finished this off, creating a nice creamy, tangy herb sauce. I would not serve this warm, as something about warmed mayo seems a little strange to me. It was best served at room temperature, and slightly chilled wasn't bad either. Leftovers fared well.

Make again? Maybe, but I wasn't exactly screaming for it.




Warm Herbed Potato and Bean Salad
Vegetarian Times, October 2005

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