1/2 cup pitted and slivered gaeta or kalamata olives
1/2 bunch fresh oregano, leaves finely chopped
3 scallions, thinly sliced on the bias pinch of red pepper flakes
Instructions
Put the potatoes and garlic in a pot and cover with well-salted
water. Bring to a boil over medium heat and cook until the potatoes
are fork-tender, about 20 minutes; drain. When they are cool
enough to handle but still hot, carefully cut the potatoes in half (try
not to pull off the skins) and transfer to a large bowl. Finely chop
the garlic and add it to the potatoes along with 2 tablespoons each
vinegar and olive oil; season with salt. (It is important to do this
while the potatoes are still warm so they absorb the vinegar and oil
and are seasoned all the way through).
Meanwhile, bring another pot of well-salted water to a boil over
medium heat. Set up a bowl of ice water and season it generously
with salt. Add the haricots verts to the boiling water and cook until
tender, 5 to 6 minutes (bite a bean to be sure they are properly
cooked); drain and immediately put in the ice water to shock them,
or stop the cooking. When they are cold, drain the haricots verts
and let them dry a little. Cut them in half.
Add the haricots verts, olives, oregano, scallions, and red pepper
flakes to the bowl with the potatoes. Stir to combine well; taste and
adjust the seasoning. Add the remaining oil and vinegar, if needed.
This salad is good now, but it will be even better if you let it sit for
at least 1 hour at room temperature.
Originally Submitted
7/17/2013
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