This variation on potato salad is a delicious alternative to mayonnaise-based salad. It is light and refreshing with the herbs, and uses fresh fava beans which are in season right now in our garden. It would make a nice salad to take to a 4th of July barbecue. You can adjust the proportion of fresh parsley and dill to suit your taste. If fresh fava beans are not available, you can use frozen favas or substitute fresh green beans.
Potato and Fava Bean Salad
6 Yukon Gold potatoes, peeled and cubed
1-1/2 c. shelled fresh fava beans (peel after boiling)
2 large hard-boiled eggs, peeled and sliced
3 Tbsp. minced red onion
3-4 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
zest and juice of half a lemon
salt and pepper to taste
2 Tbsp. chopped fresh Italian flat leaf parsley
2 Tbsp. chopped fresh dill
In a 3-quart pot bring 4 cups of water to a boil. Add 1/2 tsp. kosher salt to the water. Add the shelled fava beans and let boil 3-5 minutes until tender. Drain and run under cold water to stop the cooking. Peel the outer skin off the fava beans and set aside. In a 5-quart pot place cubed potatoes and cover with cold water. Add 2 tsp. kosher salt. Bring to a boil and boil potatoes for about 15 minutes until tender. Drain. In a large bowl place drained potatoes and drizzle with 2 Tbsp. of the olive oil. Add fava beans, eggs, and onion. Add the remaining olive oil, then the vinegar. Add lemon zest and juice. Toss. You may need more olive oil to moisten. Salt and pepper to taste. Add parsley and dill. Toss gently. Serves 6.