Fried Chicken and Potato Salad

Buttermilk Fried Chicken &
Potato Salad with
Green Beans and Salsa Verde

Dinner the other night. So Good! There were a few changes I didn't anticipate making, but over all, all was good. Good!

The chicken marinates overnight in spiced buttermilk. Dredged in flour. I had very little AP flour, so I used a mix of whole wheat flour, corn meal and AP flour. The WW flour and cornmeal brought a nuttiness and textural change to the traditional party. The flavor very good though.

The Potato Salad was good. I had the wrong type of potatoes for this salad and I didn't have the lemon needed for the dressing. I subbed in some vinegar. Still really good!


Potato Salad with Green Beans & Salsa Verde
Adapted from Food & Wine

1/4 cup olive oil
1/4 cup minced chives
1/4 cup finely chopped parsley
1 tsp finely grated lemon zest
2 TB fresh lemon juice
1 large garlic clove, minced
Salt & Pepper
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 TB unsalted butter
1 1/2 pounds green beans, trimmed

In a medium bowl, combine the olive oil with the chives, parsley, lemon zest, lemon juice and garlic and season with salt and pepper. Let the salsa verde stand at room temperature while the potatoes and green beans cook.

Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.

Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.

Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, and serve right away.