Green Bean and Potato Salad

[Guest guest]

Since nothing is happening in this group, I thought I would send in

a recipe and maybe when one recipe crosses the bridge, more will

follow...

 

From Sunset Italian Cookbook.

 

Diced, cooked potatoes marinated in oil and vinegar combine with

green beans for this Genoese salad.

 

1 pound small, thin-skinned potatoes

¼ cup olive oil

1 tablespoon white wine vinegar

salt

pepper or seasoned pepper

½ pound small, slender green beans, ends and strings removed, and

cut into 1-inch lengths

2 tablespoons minced onion

capers (optional)

 

In a pan, cover potatoes with boiling, salted water and cook just

until tender to pierce, drain. When cool enough to touch, peel and

dice. Mix with oil, vinegar, salt and pepper to taste. Set aside to

cool.

In a pan, cover beans with boiling water and cook, uncovered, just

until barely tender. Drain and at once immerse in cold water to

cool, drain again. Mix beans with potatoes and onion and chill until

ready to serve. Garnish if desired, with capers. Makes 6 servings.

 

Greetings, Dorith