Haricot Vert, Edamame, and Purple-Potato Salad

Haricot Vert, Edamame, and Purple-Potato Salad
Photo by Romulo Yanes


  • ¼ cup extra-virgin olive oil
  • 3 pounds small boiling potatoes (preferably purple or red fingerling)
  • ¼ cup fresh mint
  • ¼ cup shallot
  • 1 pound frozen or fresh edamame (soybeans) in the pod or 2 1/2 lb fresh fava beans in the pod
  • 3 pounds haricots verts (thin French green beans) or thin regular green beans

Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans. Bring potatoes and enough salted water to cove...

View full recipe at Epicurious


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