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New Potato Salad w/Marjoram Mayonnaise




Source of Recipe


Internet


List of Ingredients




1 red bell pepper

1 lb. tiny red new potatoes, quartered
1 cup tiny green beans, stems trimmed
1 tbsp. capers
2/3 cup Kalamata olives, pitted, roughly chopped
1 cup mayonnaise
1 tbsp. fresh marjoram leaves
Salt and fresh ground black pepper to taste



Recipe



First, roast the bell pepper. Heat the broiler. Cut out the stem and core from the pepper and scrape out the seeds. Cut the pepper in half and flatten each half. Placethe halves on a rack over a cookie sheet and place under the broiler. Sear the pepper until the skin is very black. Remove the pepper from the oven and immediately place in a paper bag to steam for about 5 minutes to loosen the skin. Remove the black outer skin of the pepper. Place it in a bowl and drizzle with olive oil. (The pepper may be kept in this state, covered, in the refrigerator for up to 3 weeks.) When you are ready to assemble the salad, chop the pepper. For the potatoes, add 4 quarts of water to a heavy stockpot and add the salt to the water. Heat the water to the boil and add the quartered new potatoes. Boil until just tender but still "al dente", about 8 minutes. Drain the potatoes in a colander, then plunge them into an ice water bath to stop the cooking process. Drain. Add 2 quarts of water to a heavy stockpot and add the salt to the water. Heat the water to the boil and add the beans. Boil under just tender but still "al dente", about 2 minutes. Drain the beans in a colander, then plunge them into an ice water bath to stop the cooking process and retain a bright green color. Drain. In a large bowl, combine the potatoes, beans, capers, olives, bell pepper and mayonnaise and toss to thoroughly combine. Add the marjoram leaves, salt and pepper to taste and toss again. Cover and refrigerate until ready to use.


Yield: Serves 4