'Cook with Mary:' Using fresh herbs in potato salad, marinated vegetables



Posted on April 23, 2012 at 12:44 PM

Marinated Vegetables


½ cup fresh lemon juice

4 - 6  cloves fresh garlic, crushed and finely minced

Freshly ground black pepper

½ cup olive oil

Fresh herbs (tarragon, basil, dill, etc.)


Fresh vegetables:

            Green beans, blanched and shocked

            Red and yellow pepper strips

            Baby carrots, or julliene of carrots, blanched and shocked

            Asparagus spears, blanched and shocked


Mix together marinade ingredients.  Blanch necessary vegetables, shock in ice water, drain and pat dry.  Place vegetables in zip lock bags, separating by variety.  Pour marinade into bags, seal, and move around the veggies to allow marinade to coat well.


Refrigerate at least 4 hours, or overnight. 


Remove vegetables from marinade, arrange on platter, and garnish with:


            Coarse Kosher Salt

            Sprigs of fresh herbs

            Freshly ground pepper

            Lemon slices


Potato Salad with Sour Cream and Fresh Herbs


2 # small potatoes, quartered

1 cup sour cream

Chopped herbs (tarragon, chives, dill, parsley, rosemary, thyme)

Salt, pepper to taste

Capers, optional


Steam or simmer the potatoes until just tender.  Drain and cool.  Mix together the sour cream, herbs and seasonings.  Stir until the potatoes are coated.  Serve at room temperature or cold.