← return to recipes

Potato Salad With Olives, Green Beans And Red Onion

Posted: Friday, October 29th, 2010
Serves 10

1/8 cup olive oil
2 teaspoons chopped fresh marjoram
1/4 cup white wine vinegar
2 pounds potatoes, unpeeled, cut into 1/2-inch cubes
2 tablespoons minced shallots
1/2 cup chopped red onion
4 anchovies, minced (or sub this for pesto)
1/2 cup green olives, pitted, halved
2 teaspoons chopped fresh parsley
8 ounces green beans, trimmed
2 teaspoons chopped fresh basil
1/4 cup drained capers (optional)

Mix olive oil, white wine vinegar, minced shallots and minced anchovies in medium glass bowl. Whisk in 1 teaspoon each of parsley, basil and marjoram. Season dressing to taste with salt and pepper. Cook all beans in large saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse under cold water; pat dry. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate) Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Heat dressing just until warm, about 30 seconds. Pour half of warm dressing over potatoes and toss to coat. Mound warm potatoes in center of platter. Toss beans and remaining dressing in same bowl. Arrange beans around potatoes. Sprinkle with onion, all olives, capers and remaining herbs. Serve warm or at room temperature.
Adapted from Bon Appetite, June 2000.