From our kitchen to yours

Robert Wall, Dining Services Chef

Here is a recipe that anticipates the cool flavors of summer!Green Bean and Potato Salad with Cucumber Dressing
1 pound red potatoes, quartered
2 eggs
4 oz. fresh green beans, trimmed
For the Dressing:
1 small cucumber
2 T. mayonnaise
2 T. plain unsweetened yogurt
1 T. fresh tarragon, minced
1 T. fresh parsley, minced
2 scallions, minced
t. Dijon mustard
Juice of lime
Salt and pepper to taste

Quarter the potatoes. Trim the green beans. Clean the green beans and blanch in boiling water for three minutes. Allow the potatoes, eggs, and beans to cool. Remove the seeds from the cucumber and grate with the large side of a box grater. Salt the cucumber and let stand in a strainer for 15 minutes. Boil the potatoes for 12 minutes. Boil the eggs for 11 minutes. Peel and quarter the eggs.
Squeeze the moisture from the cucumber. Whisk together the remaining dressing ingredients. Add the cucumbers to the dressing. Toss the beans, tomatoes and eggs with the dressing. Adjust seasonings. Serve chilled or at room temperature.

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