🥔 Baby Potato & Lima Bean Salad with Lemon Chive Dressing
A fresh and hearty salad, this baby potato and lima bean salad is tossed with a zesty lemon‑chive dressing. Serve warm or cold for a versatile side dish that’s perfect year‑round.
Ingredients
- •1 pound shelled lima beans (fresh or frozen)
- •1 pound baby new potatoes, halved
- •2 mint sprigs
- •⅓ cup olive oil
- •3 tablespoons lemon juice
- •½ teaspoon lemon zest
- •3 tablespoons snipped fresh chives
- •1 teaspoon superfine sugar
- •Large pinch of salt
- •Small pinch of freshly ground black pepper
Instructions
- 1
Prepare lima beans: If using fresh beans, blanch in boiling salted water for 1 minute. Drain, rinse under cold water, and slip beans out of their skins. Return beans to the pan and cook (fresh or frozen) for 5 minutes, until tender. Drain.
- 2
Cook potatoes: Boil baby potatoes with mint sprigs in salted water for 15–20 minutes, until tender. Drain.
- 3
Make dressing: In a bowl, whisk together olive oil, lemon juice, lemon zest, chives, sugar, salt, and pepper until well combined.
- 4
Assemble salad: While potatoes are still hot, transfer to a serving bowl. Add lima beans and pour over the dressing. Toss thoroughly to coat.
- 5
Serve: Enjoy warm or chilled.
Yield: Serves 4–6