This recipe makes a large bowl of potato salad-perfect for a summer family picnic.
5lbs. red potatoes
1 lb. fresh green beans
1/2 Cup olive oil
2/3 Cup red wine vinegar
1 1/2 tsp. oregano
1 lb. fresh green beans
1/2 Cup olive oil
2/3 Cup red wine vinegar
1 1/2 tsp. oregano
4 leaves of fresh Basil, rolled and sliced into slivers (chiffonade)
1 tablespoon of capers
1 1/2 tsp. salt
3/4 tsp. ground black pepper
2 14 oz. cans artichoke hearts packed in water, drained and quartered
1 medium red onion, sliced into thin rings
1 1/2 tsp. salt
3/4 tsp. ground black pepper
2 14 oz. cans artichoke hearts packed in water, drained and quartered
1 medium red onion, sliced into thin rings
Wash beans and basil, set aside. Wash potatoes, place in a large pot covered with cold water. Bring to a boil over medium-high heat. Lower heat to low-medium and gently boil the potatoes until just tender, but be careful, it's easy to overcook them. It takes about 30 minutes of boiling time depending on the size of the potatoes.
When cooked, set in cold water to cool. When cool enough to handle, quarter the unpeeled potatoes and put in a large bowl. You may have to cut some of the potato quarters smaller, depending on the size of the potatoes. They should be about 1 1/2 - 2 inch pieces.
Cut the ends off of the beans. While the potatoes are cooking, bring a separate pot of water to a boil, add green beans and cook 5-7 minutes, depending on how large and thick the beans are, then drain and rinse in cold water. Add green beans to the potatoes.
In a small bowl, make the dressing with the oil, red wine vinegar, salt, pepper and oregano. Pour over the potatoes and beans. Toss gently. Add the drained and quartered artichokes, capers, basil and the onions to the bowl and toss to coat. Serve right away or cover and refrigerate. Toss again before serving. Serves 10-12
Italian tuna, cherry tomatoes or olives can be added to this already great salad with a garnish of hard cooked egg slices.
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