Italian Potato Salad

[songbird]

Italian Potato Salad

Serves 6 - 8





15m prep time

30m cook time




FOR SALAD:

1.5 lbs. small red potatoes, cut into thin wedges

1/2 lb. fresh green beans, trimmed and halved

1 cup cherry tomatoes, halved

1 cup fresh mozzarella, cubed

4 oz. parmesan, shaved

FOR VINAIGRETTE:

1/4 cup red onion, small diced

3 garlic cloves, minced

2 tablespoons fresh basil, chopped

2 tablespoon fresh parsley, chopped

2 tablespoons fresh lemon juice

1 tablespoon grainy mustard

1 tablespoon red wine vinegar

1/3 cup extra virgin olive oil

Kosher salt & freshly cracked black pepper, to taste


DIRECTIONS:

Using a large pot of salted cold water, boil potatoes until fork tender. Remove with a wire spider to a sheet pan to cool.


Boil green beans in the salty potato water for 3 - 4 minutes and drain. The green beans should be tender. Run the green beans under cold water or in an ice bath to cool them down.


In a bowl, whisk together red onion, garlic, basil, parsley, lemon, mustard and vinegar. Slowly drizzle olive oil into bowl while whisking to emulsify the vinaigrette. Season with salt and pepper.


Toss warm potatoes, green beans, mozzarella and tomatoes in vinaigrette. Taste for seasoning and top with parmesan.


Enjoy warm or cold.

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