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Green Bean, Potato, and Red Onion Salad




Source of Recipe


cookbookcookery






List of Ingredients



• 1 1/2 pounds green beans, trimmed
  
• 1 tablespoon salt
  
• 4 to 6 medium Yukon Gold or red-skin potatoes
  
• 2 tablespoons chopped fresh basil or flat-leaf parsley
  
• 1/2 cup olive oil
  
• 3 to 4 tablespoons red wine vinegar
  
• Freshly ground black pepper
  
• 2 tablespoons capers, rinsed and drained
  
• 1 medium red onion, thinly sliced
  






Instructions



1. Bring a large saucepan of water to a boil. Add the green beans and 1 teaspoon salt. Cook until beans are tender, about 8 minutes. Drain beans in a colander and cool under cold running water. Drain and pat dry. Cut into bite-sized pieces.
   
   
2. Place potatoes in a medium saucepan with cold water to cover and 1 tablespoon salt.
   
   
3. Cover and bring to a simmer over medium heat. Cook until the potatoes are tender when pierced with a sharp knife, about 20 minutes. Drain and let cool slightly. Peel the potatoes and cut into cubes.
   
   
4. In a large bowl, whisk together the oil, vinegar, 1/2 teaspoon salt and pepper to taste. Stir in the capers. Add the green beans, potatoes, and
   onion and toss well.
   
   
5. Serve at room temperature.
   
   






Final Comments


Serves 6