Melissa's Corporate Chefs
Yukon Potato Salad with Wax Beans and Red Onion
Category
Salad
Servings
6 - 8 servings
Prep Time
20 minutes
Cook Time
20 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
1/8 cup olive oil
-
1/4 cup white wine vinegar
-
2 tablespoons shallots, minced
-
4 anchovies, minced
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2 teaspoons organic parsley, chopped
-
2 tablespoons basil, chopped
-
2 tablespoons marjoram, chopped
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8 ounces organic green beans, trimmed
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8 ounces Wax Beans, trimmed
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2 pounds Yukon Gold Potatoes, unpeeled, cut into 1/2-inch cubes
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1/2 cup red onion, chopped
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1/2 cup green olives, pitted, halved
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1/2 cup Niçoise olives, pitted, halved
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1/4 cup capers, drained
Directions
Mix olive oil, white wine vinegar, minced shallots and minced anchovies in medium glass bowl.
Whisk in 1 teaspoon each of parsley, basil and marjoram.
Season dressing to taste with salt and pepper.
Cook all beans in large saucepan of boiling salted water until crisp-tender, about 5 minutes; drain.
Rinse under cold water; pat dry.
Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate. Let beans stand 2 hours at room temperature before continuing.
Steam potatoes until just tender, about 12 minutes. Transfer to large bowl.
Heat dressing in microwave just until warm, about 30 seconds.
Pour half of warm dressing over potatoes and toss to coat.
Mound warm potatoes in center of platter.
Toss beans and remaining dressing in same bowl.
Arrange beans around potatoes.
Sprinkle with onion, all olives, capers and remaining herbs.
Serve warm or at room temperature.
Recipe Note
Small brine-cured black olives are available at Italian markets, specialty foods stores and some supermarkets.
Filed in:
Anchovies,
Basil,
Capers,
Clean,
Healthy,
Olives,
Organic Green Beans,
Organic Parsley,
Pescatarian,
Plant-Based,
Potatoes,
Shallot,
Shallots,
String Beans,
Vinaigrette,
Wax Beans,
White Wine,
Wine,
Yukon Gold Potatoes,
Yukon Gold Potatotes,
Yukon Potato Salad with Wax Beans and Red Onion
