|Mediterranean Green Bean & Potato Salad|
It takes a wee bit longer to make than some of my other salads because of the chopping & boiling of the potatoes. And it is best served immediately after it's made, at room temperature.
But, with the dressing already made and in the fridge, it can come together quite quickly while you're making other things for dinner.
This was inspired by a Linda McCartney recipe, but has undergone quite a few changes.
Mediterranean Green Bean and Potato Salad
Wash 2 to 3 pounds of Red Potatoes (I use 1/2 a 5# bag), and cut them in 1" cubes
Place Potatoes in cold water as you chop (to prevent darkening). Water should cover potatoes by an inch or two - not enough water and your potatoes might crack while boiling.
Bring the water to a boil, and simmer till potatoes are just barely tender - usually 5 to 10 minutes. (too tender, and they'll turn to mashed potatoes when you assemble Salad!)
Combine in Large Bowl
Cooked Potatoes, (above)
1 # Green Beans, Steamed in microwave or on Stove Top
1 Can Drained Great Northern Beans (or 1 1/2 cups home prepared)
1 handful diced Scallions (about 2 or 3 Tablespoons)
1/2 can Black Pitted Olives, Sliced (about 1/2 cup)*
1 large Spoonful Caper Buds (2 to 4 Tablespoons)*
Toss above Vegetables with Dressing:
1/2 cup Simply Greek Dressing (Regular or Oil Free)
1 Tablespoon Dijon Mustard
Serve at Room Temperature, or slightly warm
*I often use California Olives for this recipe - they're a very mild flavoured olive. But, sometimes I use the fuller-flavoured Kalamatas, in which case, I omit the Capers.