Chef Noah H. Belew's
Potato Salad with Honey-Buttermilk Dressing
6 medium red potatoes (about 1 pound), scrubbed
1/2 pound green beans, cut into 1-1/2-inch lengths
1/2 cup buttermilk
1 tablespoon mild honey
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon minced shallots
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped tarragon
1 scallion, white part only, thinly sliced
1/2 teaspoon finely grated lemon zest
Freshly ground pepper
8 medium radishes, thinly sliced
In a medium saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat to moderately low and simmer until potatoes are tender, about 20 minutes. Drain the water from the potatoes and let cool slightly, then cut into1/2-inch dice.
Meanwhile, in another medium saucepan of boiling salted water, cook the green beans until crisp-tender, about 6 minutes. Drain the water from the beans in a colander and refresh under cold water. Drain well and pat dry.
In a large bowl, mix the buttermilk with the honey, parsley, chives, shallots, vinegar, mustard, tarragon, scallion and lemon zest. Season with salt and pepper. Add the radishes and beans, toss to coat. Add the potatoes, season with salt and pepper and toss the salad gently. Transfer the salad to plates and serve at room temperature.
Makes 4 servings.
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