Green Bean, Corn, and Potato Salad with Lemon Brown Butter Sauce.
I’m not much for traditional potato salad (I usually find it too mayonnaise-y), but this is a delicious salad that happens to have potatoes in it. Better yet, it makes use of some of summer’s tasty produce and the lemon finish keeps things light and bright.
I love browned butter (haven’t tried it? start with these or these), and it adds just the right amount of flavor to the salad without weighing it down. The basic recipe uses only the lemon juice, but for a more pronounced flavor, I recommend adding the lemon zest as well.
You can serve this warm, room temperature, or cold. I prefer warm or room temperature since the butter sauce hardens when the salad is cold, which might make for a less appetizing mouthfeel. If you want to make the salad before you plan on serving it, I recommend pulling it out 30 minutes or so before you plan on serving it (less if it’s going to be sitting outside in the sun) so that it can come to room temperature.
This is a great lunch salad (especially topped with a little cotija or queso fresco), but also makes a great side to fish, chicken, or steak. Enjoy!Print
Recipe minimally adapted from The Kitchn