I love making this potato salad. It’s perfect for lunch or it can be served for dinner alongside a nice grilled steak. I always make a little extra because it’s the type of dish that gets tastier after a day or two. It can be served warm or at room temperature.
Mediterranean Potato Salad
• 1 1/2 pounds red mini potatoes, halved
• 3/4 pound fresh green beans, trimmed and snapped
• 1/4 cup capers
• 2 finely sliced shallots
• 1/4 cup extra virgin olive oil
• salt and pepper to taste
Boil potatoes in salted water until tender when pierced with a fork. Drain well. Boil or steam the green beans until tender. Drain and rinse under cold running water to set the colour. While still warm, toss potatoes with capers, green beans, olive oil and shallots. Season with salt and pepper to taste.
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