I grow different types of new potatoes in my garden, and this recipe may be my favorite way to serve them; it was a natural addition to my latest cookbook, The Earthbound Cook (Workman, 2010). It’s perfect for a picnic or potluck.
Recipe Ingredient Details:
1½ pounds small new potatoes, preferably assorted colors such as red, purple, and yellow, scrubbed
1 tablespoon salt
8 ounces fresh green beans or wax beans, or a combination, trimmed, blanched, and cut into 1-inch lengths
2 large ripe tomatoes, cored and cut into ½-inch dice
1 small red onion, halved lengthwise, thinly sliced crosswise
½ cup kalamata olives, rinsed, drained, pitted, and halved
1 /3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
Pinch of crushed red pepper flakes
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
1 teaspoon dried oregano
Place potatoes in a large pot; add 1 tablespoon salt and cold water to cover (about 4 cups). Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, 20–30 minutes, depending on size.
Meanwhile, place green beans, tomatoes, red onion, olives, parsley, capers, and red pepper flakes in a large bowl; stir gently to combine.
Combine oil, lemon juice, mustard, and oregano in a small glass jar; seal tightly and shake vigorously to combine. Season with salt and pepper to taste. Set aside at room temperature.
When potatoes are tender, drain immediately. When cool enough to handle, cut into small pieces and add to bean mixture. Pour vinaigrette over vegetables and toss gently to coat. Season with salt and pepper, if desired. Served at room temperature or chilled. (Refrigerate, covered, for up to 3 days.)
Recipe Additional Notes:
PER SERVING: 175 cal, 8g fat (6g mono, 1g poly, 1g sat), 0mg chol, 4g protein, 25g carb, 5g fiber, 180mg sodium
Tue, 2012-09-18 12:41