Mediterranean Potato Salad

By Kathy W
@Kattyw

This is a nice change from the usual potato salad.
I like to make it several hours ahead of time or even the day before.

I found the original recipe in a Meals in Minutes Cookbook. (Made a change or two, of course)

Rating:

★★★★★ 1 vote

Comments:

6 Comments

Serves:

Method:

Stove Top

Ingredients

1 lb: thin green beans, trimmed
1 1/2 lb: small red potatoes, quartered
1 can(s): chickpeas, rinsed and drained
1 small: sweet onion, diced small
12: green olives or so, coarse chopped
1 Tbsp: capers, rinsed and rough chopped
1/4-1/2 c: flat-leaf parsley, chopped
: salt and pepper to taste
2 Tbsp: dijon mustard
2 Tbsp: red wine vinegar
2 Tbsp: olive oil

How to Make Mediterranean Potato Salad

Step-by-Step

1Bring a large pot of salted water to a boil.
2Put the green beans in the boiling water and cook until bright green and tender-crisp, about 3-4 minutes. Using a slotted spoon, transfer beans to a bowl of ice water (Don't discard the cooking water). Drain and place in a large bowl.
3Next, place the potatoes in the boiling water that you cooked the beans in and cook until just tender, about 7-10 minutes. Check after 7 minutes, don't overcook. Drain. Add to green beans.
4Add chickpeas, onion, parsley, olives and capers to the beans and potatoes.
5In a small bowl, whisk together mustard, vinegar, salt (about 1 teaspoon) and fresh ground pepper (about 1/2 teaspoon). Whisk in oil. Pour about half of the dressing over the salad and toss until well coated. Check seasoning. Let stand at least an hour, add more dressing if needed. (Better yet make several hours ahead of time and allow to set in the refrigerator. Take out about an hour before serving.)