All recipes
Summer Potato Salad
4-6
25 mins
Ingredients
-
2 lbs. baby red potatoes, quartered
-
2 cups green beans (1 ½ inch lengths)
-
6 Tbsp. STAR Extra Virgin Olive Oil
-
4 Tbsp. STAR Balsamic Vinegar or Red Wine Vinegar
-
Salt and pepper
-
1 cup sliced STAR Olives
-
Chopped parsley
Instructions
-
1.
Cook potatoes in boiling water until tender, about 15 minutes.
-
2.
In a separate pot, cook beans for 3 minutes, drain and immediately submerge in ice water to stop cooking. Drain potatoes and set aside to cool.
-
3.
In small bowl, whisk olive oil with vinegar. Season to taste with salt and pepper. When potatoes are cool, place in large bowl with drained beans and olives.
-
4.
Rewhisk dressing and pour over salad. Toss to coat evenly. Sprinkle with parsley.
-
5.
Serve when ready.
