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Walnut & Chevre Potato Salad

Walnut & Chevre Potato Salad

This summery salad pairs perfectly with burgers, hot dogs, or any grilled meat, making it a must-have addition to your cookout–just in time for the 4th.

 

You'll need:

  • 3/4 lb green beans
  • 1 lb baby potatoes
  • 1 shallot
  • 1/4 cup rice vinegar
  • 1/4 cup walnut oil 
  • 1/2 cup walnuts
  • 1 Tbsp fresh chives
  • 1 Tbsp fresh mint
  • 1 Tbsp fresh parsley
  • 1 Tbsp fresh tarragon
  • 2 oz goat cheese
  • Salt & pepper

 

Instructions:

1. COOK POTATOES & PICKLE SHALLOT

  • Bring a medium pot of salted water to boil
  • Slice shallot in half lengthwise then thinly slice
  • In a microwave-safe bowl, heat rice vinegar for 1 min
  • Add shallots to vinegar and set aside for about 10 min to pickle
  • Add potatoes to boiling water and cook 10–14 min, or until tender

 

2. PREP VEGGIES

  • Roughly chop walnuts
  • Trim green beans
  • Mince herbs
  • To shallots & vinegar, add walnut oil and a pinch of salt to make vinaigrette

 

3. COOK GREEN BEANS

  • Once tender, remove potatoes from water with a slotted spoon to a large bowl, reserving water to blanch green beans
  • Toss potatoes with 2 Tbsp of the vinaigrette and transfer to freezer to cool
  • Add green beans to reserved boiling water and cook 3 min, or until bright green, then rinse with cold water, drain, and place in fridge or freezer to cool for 5–10 min

 

4. GARNISH & GATHER

  • Once veggies are cooled, add green beans & walnuts to potatoes and toss with remaining vinaigrette, herbs & salt to taste. Crumble goat cheese over top & enjoy!