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Ingredients

• 1/4 cup  extra-virgin olive oil
• 1/4 cup  minced chives
• 1/4 cup  finely chopped parsley
• 2 tablespoons  finely chopped mint
• 1 teaspoon  finely grated lemon zest
• 2 tablespoons  fresh lemon juice
• 1   large garlic clove, minced
•   Salt
• 1 1/4 pounds  Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons  unsalted butter
• 1 1/2 pounds  green beans, trimmed
•   Chive blossoms, for garnish (optional)

Description

A Terrific Salsa Verde Makes This Velvety Potato Salad Extraordinary. Here The Salsa Is Made With Parsley And Chives; Try Making It With Other Summer Herbs, Like Tarragon Or Basil, As Well.

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