Wednesday, July 5, 2017

Alternative Potato Salad

For the Fourth of July, my menu had a definite Mediterranean theme; a cheese platter with Italian cheeses, and assorted accouterments,
Roasted Halibut with lemon and garlic
Caponata (the Sicilian eggplant dish)

and a potato salad with green and yellow beans.  When I posted photos on my FB page the recipe for the potato salad was requested, so here goes.  I didn't photograph every step because I wasn't planning on posting, but you can get the idea of how to put this together.  It is a mash-up of the traditional salad Nicoise, using oregano, and an immersion blender for the dressing.

Alternative Potato Salad
Serves 6

1/3 pound green beans
1/2 pound yellow beans
6 medium red potatoes, scrubbed
1/4 cup white wine vinegar
1/4 cup packed fresh oregano
2 sprigs Italian parsley
2 garlic cloves
grated zest of 1 lemon
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
salt and pepper

In a steamer, steam the potatoes for 45 to 50 minutes until tender.  Cool.
Snip the ends of the beans, and bring 4 quarts of salted water to a boil.  Boil the green beans for 5 minutes, and remove from the water.  Add the yellow beans and cook for 4 minutes, drain well with the green beans, and season liberally with salt and pepper in a colander. (the salt will draw water out of the beans, and make your salad watery, keep the beans in the colander until ready to toss with the potatoes.  
When the potatoes are cool enough, cut them into bite sized pieces.  If the skins aren't gorgeous, peel the potatoes, then cut into bite sized pieces.  Add the beans to the salad bowl.  
In a 4 cup measuring cup combine the vinegar, oregano, parsley, garlic, zest, and lemon juice.  Using an immersion blender, blend until the garlic and herbs are broken up.  Add the oil, and blend until smooth.  
Taste for seasoning and adjust using salt and pepper.  Pour the dressing over the vegetables and toss to coat.  The salad can be served at room temperature.  If you plan to refrigerate the salad, remove it from the refrigerator 90 minutes before serving, and re-toss with more of the dressing.  
I hope you all had a safe and happy Fourth of July holiday.  After 2 1/2 months in Europe you know that I have a lot to catch up on now that I'm home, I'm hoping to post more photos and stories in the coming weeks.  Ciao for now.

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