This colorful potato salad was developed by Earthbound Farm Executive Chef Sarah LaCasse for a Farm Stand Chef Walk. She uses diffferent shades of heirloom potatoes, bright green beans, and ripe heirloom tomatoes for this attractive and rustic recipe.
Chef Sarah's favorite tomato for this dish is the Brandywine, a meaty, juicy heirloom tomato that's particularly flavorful — but any color or variety of heirloom tomato you like will work beautifully, as long as it's ripe.
This recipe scales up or down easily. Its flavors are best the same day it's made, served at room temperature.
1-1/2 lbs new potatoes, scrubbed
1-1/2 cups haricots verts or green beans, cut into bite-size pieces
and blanched in salted water
2 cups heirloom tomatoes, cored and cut into bite-size pieces
1 small red onion, thinly sliced
1/3 cup Kalamata or oil-cured olives, pitted and cut in half
2 tablespoons capers, drained
1/3 cup Italian flat leaf parsley, chopped
Pinch of red chile flakes
2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon
Salt and freshly ground pepper, to taste
Place the potatoes in large pot and cover with water and a liberal sprinkle of salt. Simmer until tender, 30-40 minutes, depending on the size of the potatoes.
While the potatoes are cooking, combine the green beans, tomatoes, red onion, olives, capers, parsley, and red chile flakes in a large mixing bowl. In a separate bowl, stir together the oregano, olive oil, and lemon juice for the dressing, and set aside.
When the potatoes are soft, drain and cool until they can be handled. Cut the potatoes into bite-size pieces and add to the mixing bowl. Pour the dressing over all the ingredients and toss gently and thoroughly. Season to taste with salt and pepper.
We don't have any photos for this recipe yet!
