Invite This Star to Your July 4th Picnic
Earthbound Farm co-founder Myra Goodman grows different types of new potatoes in her garden, and this recipe may be her — and our — favorite way to serve them. It's a glorious (and portable) combination of potatoes with green beans, tomatoes, olives, capers and parsley, perfect for bringing to a picnic or potluck.
Take Today’s Step and add this delicious take on potato salad to your festivities this week (or weekend). What will you serve it with? Got any ideas to tailor it to your style? Share your thoughts in Comments below…and enjoy!
Three-Color Potato Salad
- Serves 6
- 1-1/2 pounds Small new potatoes (use different colors like red, purple and yellow,
- well scrubbed, peeling optional)
- 8 ounces Fresh green beans or wax beans, or a combination of both
- (trimmed, blanched and cut into 1-inch lengths, about 1-1/2 cups)
- 2 large Ripe tomatoes (cored and cut into 1/2-inch dice)
- 1 small Red onion (halved through the stem end, then sliced crosswise very thin)
- 1/2 cup Kalamata olives (pitted and halved)
- 1/3 cup Fresh Italian flat leaf parsley (chopped)
- 2 tablespoons Capers (drained)
- 1 pinch Dried red pepper flakes
- 1/4 cup Extra-virgin olive oil
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dried oregano
- Freshly ground black pepper
- Place the potatoes in a large pot, and add 1 tablespoon salt and enough cold water to cover. Cover the pot and bring the water to a boil over high heat. Then reduce the heat to medium-low and simmer until the potatoes are tender, 20 to 30 minutes, depending on their size.
- While the potatoes are cooking, place the green beans, tomatoes, red onion, olives, parsley, capers and red pepper flakes in a large mixing bowl, and stir gently to combine.
- Combine the olive oil, lemon juice and oregano in a small glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste, and set it aside at room temperature.
- When the potatoes are tender, drain them immediately, and then let them cool until they can be handled. Cut the potatoes into small pieces and add them to the bean mixture. Pour the vinaigrette over the vegetables and toss gently to coat them thoroughly. Season with salt and pepper, if desired.
- This salad can be served at room temperature or chilled. (It can be refrigerated, covered, for up to 3 days.)
- Calories per serving: 230, Fat 11 grams, Cholesterol 0 mg, Sodium 320 mg, Carbohydrates 32 grams, Fiber 4 grams, Sugars 4 grams, Protein 3 grams.
- Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 10%, Vitamin C 35%, Calcium 6%, Iron 8%.
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman