Summer Tastes
Kick off the season right with mouth-watering seafood.
Text & Photographs by Marnely Murray
New England summers are some of the tastiest summers you’ll ever have thanks to local produce and fresh seafood. Imagine leisurely dinners at sunset—preferably with a water view—put together with love and care. These recipes will have you craving the tastes of summer year-round.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
2–3 pounds small potatoes, cut in half
2 tablespoons white vinegar
4 large eggs
1 pound fresh green beans, trimmed and cut in thirds
1/2 cup mayonnaise
1 medium avocado
1 cup fresh herbs: cilantro, basil, dill
salt and pepper to taste
Start with two large pots of salted, boiling water and one small pot of cold water. The first two are for cooking the potatoes and green beans; the last is to cook the eggs.
Drop the potatoes and green beans in their respective pots, and while they cook, prepare an ice bath in a large bowl for the beans.
Meanwhile, drop the eggs into the cool water and cook over high heat until the water boils. Then, turn off heat, cover, and cook for 12 minutes.
Once potatoes and green beans are cooked, place the green beans in an ice bath. Drain the water from the potatoes, sprinkling the warm potatoes with the vinegar.
Meanwhile, peel and chop eggs and make the dressing by blending the mayonnaise, avocado, herbs, salt, and pepper. Toss the warm potatoes, drained green beans, and eggs all together with the dressing and serve however you’d like. This salad is delicious served warm, room temperature, or cold.