Mediterranean Potato Salad
This vibrant potato and green bean salad is a celebration of fresh flavors and textures. Tender-crisp green beans, creamy chickpeas, and hearty red potatoes are tossed with a zesty dressing made with mustard, red wine vinegar, and olive oil. The addition of chopped olives and capers infuses the salad with a briny kick, while fresh herbs like parsley and mint add a burst of brightness. Light and refreshing, this salad is perfect for a summer meal or a lovely side dish any time of the year.
— Constant Cookbook
Ingredients
- 1 Tbs. plus 1 tsp. salt
- 1/4 lb. thin green beans, trimmed
- 1 1/4 lb. red-skinned potatoes, quartered
- 1 cup canned chickpeas or kidney beans, drained and rinsed
- 1 small red onion, finely chopped
- 1/2 cup roughly chopped fresh flat-leaf parsley
- 1/2 cup roughly chopped fresh mint
- 4 Sicilian or other green olives, pitted and coarsely chopped
- 1 Tbs. capers, rinsed and chopped
- 1 Tbs. whole-grain mustard
- 1 Tbs. red wine vinegar
- 1/8 tsp. freshly ground pepper
- 1 Tbs. olive oil
Instructions
- <b>Cook the beans and potatoes</b>
- Bring a large pot of water to a boil over high heat. Add the 1 Tbs. salt and the green beans, and cook until bright green and tender-crisp, about 3 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain the beans and place in a large bowl.
- Add the potatoes to the boiling water and cook until almost tender, about 10 minutes, then drain. Add the potatoes to the beans.
- <b>Assemble the salad</b>
- Add the chickpeas, onion, parsley, mint, olives and capers to the green beans and potatoes. In a small bowl, whisk together the mustard, vinegar, the 1 tsp. salt and the pepper. Whisk in the olive oil. Pour the dressing over the salad and toss until well coated, then serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Vegetarian,</I> by Dana Jacobi (Oxmoor House, 2007).
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