Farmer's Market Potato Salad

Submitted by Penny Stettinius

"This recipe is from The Square Table Cookbook, from Oxford, Mississippi. This potato salad is wonderful with the addition of fresh, grilled tuna, or just as it is written for lunch or dinner. Cooking time is only a few minutes the remaining balance is chilling time."

 

• Ready In: 4hrs 50mins
• Ingredients: 12
• Serves: 4

ingredients

• Dressing

• 4 green onions, chopped
• 29.58 ml lemon juice
• 14.79 ml fresh dill, minced
• 1 garlic clove, minced
• 118.29 ml olive oil
• 59.14 ml goat cheese, room temperature, cut into pieces
• 453.59 g new potato
• 226.79 g green beans, fresh and young
• 1 medium tomatoes
• 1 cucumber, peeled and chopped
• 118.29 ml kalamata olive, pitted
• 14.79 ml capers, drained

directions

1. For the dressing, in a jar combine all dressing ingredients and shake well.
2. For the salad,boil the potatoes until just tender, 10-12 minutes.
3. Drain and let cool.
4. Blanch the green beans and set aside.
5. Cut the potatoes into pieces and the beans into halves and transfer to a serving bowl. Add the tomatoes, cucumbers, olives, and capers.
6. Toss with dressing and refrigerate 3-4 hours.