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It’s almost summertime! Hooray!
String Beans and Potato Salad
2 lbs. of fresh string beans;
12 nice size potatoes peeled and cut up into chunks
1 red onion sliced
1 can of black olives pitted
Salt and pepper
1/3 cup of red wine vinegar
¼ cup of extra virgin olive oil
Clean the string beans and blanch them for about 3 minutes in salted water.
Strain well and you can then, run them under cold water.
Peel and cut up the potatoes, and, boil in salted water until firm, fork tender (no need to make them mushy) they need to hold their form.
Place both the potatoes and string beans in a large bowl and let cool.
Slice onion and add as much as you desire
Rinse olives and add to the bowl (again the whole can or ½ of the can)
In measuring cup add the red wine vinegar; add a pinch of salt and black pepper, and a small pinch of oregano (dried oregano is fine)
Whisk with a fork the extra virgin olive oil into the vinegar
Once the string beans and potatoes have cooled to around room temperature, you can add the dressing; how I add the dressing is I stream it on the side of the bowl not directly on top of the string beans and potatoes.
This is so the potatoes won’t soak up all of the oil and vinegar. You may sprinkle a pinch of black pepper or 1 or 2 turns of freshly ground pepper. Stir and serve.
This is a great salad for summer time barbecues; this salad travels well too. You can put it all together at home, except for the dressing, leaving it for when you get there, or add it right before you are ready to serve the salad.
The ingredients can be cut in half for a smaller crowd.
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