Thursday, July 25, 2013

Green Bean and Red Potato Salad

Photo courtesy of the Cooking Corner.

     I like trying new things and one idea I saw recently was a new way to make potato salad. It's a basic staple to every summer cookout and picnic, so why not try a new style? This time I saw a recipe that combined new red potatoes and fresh green beans coated in a basic oil and vinegar combination that I thought might work well together. By using olive oil, oregano and black olives, this has a hint of a Greek flavor that compliments the beans and potatoes without covering them up and hiding their natural fresh flavors. It's also easy, doesn't take long and would travel well on a picnic.

Green Bean and Red Potato Salad
2 lb. new red potatoes
2 cloves garlic
Kosher salt
cracked black pepper
2 T. olive oil
2 T. red wine vinegar
1/2 lb. fresh green beans, stems removed
1/3 cup sliced black olives
5-6 stems of fresh oregano, chopped
4 scallions (green onions) sliced thin diagonally
pinch of red pepper flakes

    Wash potatoes and put into a large pot of salted cold water. Add the two whole cloves garlic and bring to a boil over medium high heat. Cook until potatoes are tender, about 20-25 minutes. Drain. When potatoes are still warm, but cook enough to handle, slice in half, being careful to not remove skins. Chop garlic. Put potatoes and garlic in a large bowl and add olive oil and vinegar. Sprinkle with salt and pepper. Mix well. (Make sure to do this while potatoes are warm so that they absorb the flavors.

    Bring an other pot of salted water to boil. Add green beans and cook over medium heat 6-8 minutes. Remove beans and add to a bowl of ice water to stop the cooking. Drain, let dry a bit and then cut in half. Add to potatoes. Add olives, oregano, onions and pepper flakes. Mix well. Adjust vinegar and olive oil if more is needed. Let set for an hour. This can be served at room temperature, cold or hot. 

Serves 6-8.
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