Mediterranean Potato Salad

Yield

6 people

Time

25 minutes

Mediterranean potato salad with green beans, capers, Kalamata olives and roasted peppers dressed in the perfect dijon spiced vinaigrette.

Ingredients

3 lb Yukon gold potatoes (or new potaoes- red or gold) 1 lb green beans (fresh or frozen, trimmed and halved) 16 oz jar roasted red peppers or cherry peppers 1 small purple onion minced 1 cup kalamata olives sliced or roughly chopped 1 Tbsp brined capers roughly chopped 1/3 cup fresh dill or mint chopped 1/3 cup Italian parsley chopped 1/3 cup red wine vinegar 1/3 cup extra virgin olive oil 2 Tbsp dijon or whole grain mustard 1 pinch red pepper flakes

1. Scrub and rinse the potatoes and cut them into 1 inch cubes. (If using new potatoes just give them a cut through the center). Place in a large pot and cover with cold water by a couple of inches. Bring to a boil and season generously with salt, just like you would pasta. Cook for 10 to 15 minutes or until a knife inserted in the center comes out without resistance. Drain in a colander and allow the potatoes to dry in their own steam.

2. Meanwhile bring another pot of water to a boil and blanch the green beans for 5 minutes just until al dente. Drain and transfer the beans to a bowl with iced water to help stop the cooking process and refresh their bright green color. Once completely cooled, drain and transfer to a large salad bowl together with the now cooled potatoes.

3. Slice the roasted peppers into strips or cut in half if using cherry peppers. Add to the salad bowl together with the chopped olives, capers and onion.

Dress the Salad – Whisk together the mustard, olive oil and red wine vinegar. Season with a pinch of salt, red chili flakes and freshly cracked black pepper. Pour over the potato salad ingredients.

2.  Use a spatula and carefully mix all the salad ingredients until coated with the dressing. Taste and adjust seasonings then add the fresh dill and parsley.

3. Allow the salad to sit for at least 20 minutes before serving so the flavors get a chance to marry. Alternatively refrigerate for a couple of hours or overnight to allow extra time for the dressing to be absorbed by the potatoes.

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