Fresh Herb Potato and Green Bean Salad for a Gluten Free Soiree

Sip and See Soiree!

I didn't want to have a traditional baby shower for a second baby so instead opted for a meet the baby brunch (a so called "sip and see"). My Little one is 10 weeks old and such a happy baby! The party was very small and only included a few of my friends from high school and college and my mom and sister. It was very low-key and relaxing.

I feel very busy and a tad bit tired these days, so I didn't want to do much cooking. The menu needed to be easy, look appealing, taste delicious and of course gluten free! Here's a sample of the offerings :)

• GF Chocolate cupcakes (trader joes)
• Salami, roasted turkey breast and black forest ham (boars head brand)
• Herbed goat cheese, semi-soft fontina, aged cheddar cheese with peppercorns and a sliced mild cheddar cheese
• Grapes and apricots
• Mixed Olives
• A Mimosa bar! Peach juice, French Lemonade, and mango juice paired with sparkling wine and a variety of fresh fruits to garnish
• Bread! Fresh baked brioche and multi grain bread from Revolution Bakery (100% gf bakery in Santa Fe)
• Fresh Vegetable plate with hummus (trader joes)
• Herbed Potato salad adapted from Cooking Light (recipe below)
• A few decorations including fresh flowers and a name banner

herbed potato salad 

cheese plate

chocolate cupcakes 

mimosa bar

bowl of fresh apricots

a personal name banner

beautiful peonies from the garden. classy. 

Herbed Potato and Green Bean Salad

Ingredients:

3 pounds Yukon gold potatoes
1 cup french green beans (blanched and cut in ½" pieces)
1 cup dry white wine
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon whole-grain Dijon mustard
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup thinly sliced chives
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh dill

Directions:

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Cut potatoes into about ½" pieces. Place potato slices in a large bowl and add green beans.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes/green beans; sprinkle with chives, parsley, and dill. Toss gently to combine. Serve salad warm or chilled.

xo 

L