Potato, Green Bean, and Tomato Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 ½ pound Gold potatoes, unpeeled, cut into ¾-inch chunks
¾ teaspoon table salt and ground black pepper, plus salt for cooking vegetables
1 pound green beans, trimmed and cut into 1-inch pieces
½ cup extra-virgin olive oil
¼ cup white wine vinegar
¾ teaspoon pepper
6 ounces grape tomatoes, halved
¼ cup capers
1 shallot, sliced thin (how much is 1 shallot, really?)
2 anchovy fillets, rinsed and minced (optional) (leave out to make it a vegan salad)
½ cup fresh parsley leaves
¼ cup chopped fresh dill
|
|
Directions: |
Directions:Place potatoes and 2 teaspoons salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are almost tender, about 7 minutes. Add green beans and continue to cook until both vegetables are tender, about 7 minutes longer.
Meanwhile, whisk oil, vinegar, pepper, and salt together in large bowl; measure out ¼ cup dressing and set aside. Add tomatoes, capers, shallot, and anchovies, if using, to bowl with remaining dressing and toss to coat; set aside.
Drain potatoes and green beans thoroughly in colander, then spread out on rimmed baking sheet. Drizzle reserved dressing over potatoes and green beans and, using rubber spatula, gently toss to combine. Let cool slightly, about 15 minutes.
Add parsley, dill, and potato mixture to bowl with tomato mixture and toss to combine. Season with salt and pepper to taste. Serve. |
|
Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Such a beautiful and different potato salad!!
|
|
This recipe for Potato, Green Bean, and Tomato Salad is from