Potato-Green Bean Salad

"This recipe is by Jill Van Cleave in Cooking Pleasures magazine. A Mediterranean-style vinaigrette, kalamata olives and feta cheese flavor this outstanding salad. Fresh and light, it makes an excellent first course or side salad for roast chicken or sauteed shrimp."
 
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Ready In:
32mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • In a small bowl, whisk together all the vinaigrette ingredients except oil; slowly whisk in oil.
  • Place onions in another small bowl; cover with cold water. Let stand while preparing salad; drain.
  • Cut potatoes into 1/2-inch-thick slices; halve slices. Cook in large pot of boiling water 10 to 12 minutes or until tender. With slotted spoon, remove potatoes from water, draining well; reserve cooking liquid in pot. Place potatoes in large bowl. Add half of the vinaigrette; toss gently to combine.
  • Add green beans to same pot of boiling water; cook 4 to 5 minutes until just tender. Drain; rinse under cold running water. Pat dry; add to potatoes. Stir in remaining vinaigrette. Add olives, cheese, and onions; stir gently to combine.
  • Serve at room temperature.

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RECIPE SUBMITTED BY

I'm a full-time Mom, part-time library assistant. I love taking care of my little monster, reading, gardening organically, trying new recipes... did I mention reading? I'm a member of the SCA (www.sca.org). I have a degree in Theatre (which I've done nothing with, sadly).
 
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