Italian potato salad with green beans (Potatoes Insalata)

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by Fran Fiore

over 2 years ago

jessie leiken's Testing Notes:

Fran Fiore's potato salad will immediately transport you to your Italian villa by the sea. Or, at least your taste buds will take the trip! With a crisp white white in your hand and some chicken or fish on the grill, you'll have the makings for a delightful summer supper. Note: be careful to keep your green beans on the crisp side, because they provide a welcome crunchy contrast to the creamy potatoes.

This is an Italian peasant salad my family and friends always enjoy. It can be served warm or cold. Good as a side dish or with leftovers.

Serves 4-6

  • 1/2 pound potatoes
  • 1 pound fresh green beans, trimmed and snapped in half
  • 1/3 cup olive oil
  • 3 tablespoons wine vinegar
  • 2-3 garlic cloves, chopped
  • 1 tablespoon or more, oregano
  • 1 tablespoon chopped fresh parsley
  • 1 pinch dried, red pepper flakes (optional)
  • salt & pepper to taste
  1. Steam beans till tender (8-10 Minutes). Drain and place on a serving platter.
  2. Boil the potatoes. Do not rinse. Drain & cube them, leaving the skin on. Add to beans.
  3. Using a large spoon, gently toss the beans & potatoes with the rest of the ingredients.
  4. Serve the salad at room temperature or refrigerate for a marinated flavor.
Edamam

Nutrition Info:

PER SERVING:

  • 248 calories
  • 19g total fat
  • 3g saturated fat
  • 0mg cholesterol
  • 131mg sodium
  • 20g carbohydrate (5g dietary fiber, 4g sugar)
  • 4g protein
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