Provencal Potato Salad

Printable version of this recipe.

Ingredients

1 1/4 pounds potatoes ((preferably fingerling))
1 cup green beans (cleaned)
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
6 large basil leaves (cut into thin ribbons)
1 small shallot (minced)
3/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons minced dill
1 cup cherry tomatoes (halved)
1 cup cherry tomatoes (halved)
1/4 cup black olives (thinly sliced)

Instructions

 

1. Place potatoes in a medium saucepan, cover with water, and bring to a boil.  Reduce heat to a simmer, cover, and cook until tender, 20 minutes.  Add green beans in last minute and a half of cooking time and blanch until bright green but still firm.  Remove potatoes and beans from water and rinse with cool water to stop cooking process.  Quarter potatoes, cut beans down to 1” lengths, and place in a large boil.

2. Meanwhile, combine olive oil, vinegar, basil, shallot, salt and pepper in a small bowl and whisk well.  Pour over warm potatoes and beans.

3. Gently add dill, tomatoes, and olives.  Taste salad for seasoning, adding more vinegar, salt or pepper as needed.

 

Serves warm or room temperature.

 

Source

Adapted from www.Health.com by PCFMA Market Chef Erica Emme

Servings

4

Type of Dish

Side dishes

Cuisine

Californian

Comments

A delicious, fresh and mayo-free alternative to traditional potato salad.