Green Bean and Potato Salad
"This recipe was given to me by my best friend, Karen, and I love to make it in the summer with the freshest green beans. The only adaptation I made (which is unusual for me) is the addition of the capers. I think they are a great addition."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 453.59 g new potato
- 226.79 g green beans
- 59.14 ml extra virgin olive oil
- 14.79 ml red wine vinegar
- 29.58 ml onions, minced
- 29.58 ml capers
- 29.58 ml anchovy paste
- 9.85 ml dill weed
- 1 clove garlic, minced
- 4.92 ml salt
- 4.92 ml pepper
directions
- Prepare dressing ingredients in bottom of a bowl, and whisk together.
- Boil new potatoes 25 minutes.
- When cool, peel and dice.
- Parboil green beans (about 5 minutes), stop cooking in cold water.
- Add vegetables to dressing, and mix.
- Can serve at room temperature or cold.
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Reviews
-
Excellent salad. I admit I didn't use the anchovy paste. Don't care much for it. Added some walnuts for crunch and flavor. It was really great. Thanks for sharing.
RECIPE SUBMITTED BY
cmacooks
Richardson, 83
<p>I live in Richardson Texas, and am thrilled to say that my short stint in the Insurance industry ended in March of 2012. After being in the Food business for my entire career, I realized that my true calling was in that arena. I returned to food sales for a short time. While I do love food sales, I also love to cook. Friends and family have always encouraged me to open my own personal chef service, and I enthusiastically did that in October of 2013! I have targets of busy families, empty nesters, folks coming home from rehab (the caregivers often don't cook), the over '70 crowd (the kitchen is closed!)..I go over menus with my clients and deliver to them at pre arranged times during the week. I am passionate about good food and good wine. These days, I spend all day in my kitchen, so I am inspired to cook by almost anything; if it's to feed a shut-in, to try out new recipes on the two of us, to have an impromptu dinner, it doesn't matter. My husband of 27 years and I love to entertain. To tell what my favorite cookbook is would be like asking a mother of many who is her favorite child. My favorite child (we have only one) is a feisty red head with gorgeous blue eyes. I would adore going to a cooking school in Tuscany, then Greece, then spend time in the UK, Israel, Spain, Southern France and I think that would take longer than a month off...Pet Peeves? Waiters who auction your food. (who had the chicken?)</p>
