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November 8, 2009

Potato Salad with Fresh Beans and Olives

potato salad with fresh beans and olivesIngredients:

  • 1/8 cup olive oil
  • 1/4 cup rice vinegar
  • 2 tbsp minced shallots
  • 1 tsp Dijon mustard
  • 2 tsp fresh parsley, chopped
  • 2 tsp fresh basil, chopped
  • 2 tsp fresh marjoram, chopped
  • 8 oz fresh green beans, trimmed
  • 8 oz fresh wax beans, trimmed
  • 2 lbs Yukon Gold potatoes, cut into 1/2 inch chunks
  • 1/2 cup red onion, chopped
  • 1/2 cup green olives, halved
  • 1/2 cup black olives, halved
  • 1/4 cup capers, drained
  • salt and freshly ground black pepper to taste

Create a dressing by mixing the olive oil, vinegar, mustard, and shallots in a glass bowl. Then whisk in 1 teaspoon each of parsley, basil and marjoram. Whisk in salt and pepper.

Steam the beans until they are crisp-tender. Steam the potatoes for about 12 minutes or until they are tender. Heat the dressing in a microwave for about 30 seconds.

Transfer the potatoes to a large bowl and sprinkle with a little rice vinegar. Pour half of the dressing over the potatoes and toss to coat them. Mound the potatoes in the center of a platter.

Toss the beans and remaining dressing in the same bowl. Arrange the bean mixture around the potatoes. Sprinkle the top with onion, black and green olives, capers and the remaining herbs.

Serve warm or at room temperature.


Vegetarian Food, Vegetarian Recipes

1 comment so far

  1. Vegan Latkes | Vegetarian Meals on 12.18.2009 at 9:05 pm | permalink
  2. [...] just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough potato batter to form 2 1/2– to 3–inch pancakes. Fry on both sides over medium-high heat until golden [...]

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