Ginger Potato Salad with Green Beans

This potato salad is a game changer for your 4th of July cookout. So fresh!

1⁄2 lb green beans trimmed
3 pounds baby potatoes cut into bite sized chunks 1⁄4 cup fresh ginger, peeled and grated
2 TBSP sweet onion, finely chopped
1 cup mayonnaise
Juice from 1⁄2 lemon
1 cup cilantro or parsley
Salt and pepper to taste
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Fill a large pot with water and bring to a boil. Also prepare a large bowl of ice water and set aside. Cut green beans into 1” pieces and put into boiling water until crisp-tender, about 4 minutes. Drain and immediately place beans into ice water to stop cooking. Once beans are cold, drain again and set saide.
In the same pot, bring more water to a boil. Once boiling, add potatoes, and cook until tender, about 20-25 minutes. Drain, shaking colander to remove as much water as possible, and add to green beans. Cover and refrigerate at least 1 hour.
While cooling potatoes and beans, add ginger, onions, mayonnaise, lemon juice, salt and pepper to blender and puree until smooth. After potatoes and beans have cooled, pour mayonnaise mixture on top and stir to combine. Finely chop your herb of choice, and combine. Refrigerate for another 2 hours, serve.