Lemon Mint Potato Salad with Green Beans
by Kate
1# ‘B’ Red potatoes, quartered and steamed to tenderness
1/2# fresh green beans, blanched and shocked to cool
1/2 c. fresh mint leaves, washed and dried
Juice of half a lemon
2 t. lemon zest
1/4 c. olive oil
1 T. dijon (or other brown, deli style) mustard
1 oz fresh goat cheese, crumbled
Salt and pepper
Place potato and beans in a medium bowl. In a small measuring cup, whisk together lemon juice, lemon zest, olive oil, mustard, goat cheese and 2 T. of the mint until smooth and creamy. Season to taste with salt and pepper. It will be very tart and lemony, with a subtle mustard zing. Pour over potato mix and gently stir to coat. Serve room temperature or chill for an hour or more before serving. Top with mint leaves and extra salt and pepper before serving.
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