Walnut & Chevre Potato Salad

Thursday, June 23, 2022

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!