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Sunday, September 02 2012
Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt
Recipe from 
Servings: Serves six to eight
    1-1/2  pounds  fingerling potatoes
    1/4   cup   extra-virgin olive oil; more to taste
        Kosher salt and freshly ground black pepper
    1/2   pound  haricots verts or slender green beans, trimmed
    1-1/2  cups  plain whole-milk Greek yogurt, such as Fage Total
    1-1/2  tablespoons  chopped fresh flat-leaf parsley
    3   medium   stalks celery, trimmed and sliced 1/8 inch thick on a sharp diagonal
    1     English cucumber, peeled, cut in half lengthwise, seeded, and sliced 1/8 inch thick on the diagonal
    1   medium   bulb fennel (about 1 lb.), trimmed, cut in half, cored, and sliced crosswise 1/8 inch thick
     small   red onion, halved and sliced crosswise 1/8 inch thick
    1   tablespoon  fresh lemon juice; more to taste
Heat the oven to 400 degrees F. On a small rimmed baking sheet, toss the potatoes with 1 Tbs. of the oil and season generously with salt and pepper. Roast until tender when pierced with a skewer, 25 to 30 minutes. Cool the potatoes; they can be served still warm or at room temperature.
Meanwhile, bring a medium saucepan of salted water to a boil. Cook the haricots verts until just tender (taste one to see), 3 to 4 minutes. Drain in a colander and run under cold water until cool.
Combine the yogurt and parsley and season well with salt and pepper; keep chilled until ready to serve.
To serve, halve or quarter any larger fingerlings but leave the tiny ones whole. Combine the potatoes, haricots verts, celery, cucumber, fennel, and red onion in a large bowl and toss with the remaining 3 Tbs. oil and the lemon juice. Season well with salt and pepper and toss again. Taste and add more lemon juice or olive oil if needed.
Divide the salad among six to eight plates, piling it toward the center of each plate. Drop a large dollop of yogurt next to each salad.
Posted by: Send a Meal AT 10:23 am   |  Permalink   |  0 Comments  |  Email

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