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Vegetables - Mediterranean Potato Salad Post by :ssilver465 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1196

Click below to download : Vegetables - Mediterranean Potato Salad (Format : PDF)

Vegetables - Mediterranean Potato Salad

From From Portland's Palate... A Collection of Recipes from the City of Roses

2 cups green beans (1/2 pound)
5 cups red potatoes (10 medium), cubed
1 (2-1/4 ounce) can black olives, sliced
1/3 cup capers, drained
3 tablespoons fresh parsley, chopped
2 to 3 tablespoons fresh dill, chopped
2 to 3 teaspoons freshly-ground pepper
1 teaspoon salt
2 tablespoons freshly-squeezed lemon juice or balsamic vinegar
1/4 cup olive oil

Clean beans, snap off ends and break into 1-inch pieces. In a saucepan over high heat, blanch beans for 5 minutes, until bright green. Drain, rinse under cold water and set aside.

In a large stockpot over high heat, boil potatoes in lightly salted water for 10 to 15 minutes until tender (do not peel). Cool and cut into cubes.

In a large bowl, combine beans, potatoes, olives, capers, parsley, dill, pepper, salt, lemon juice and olive oil and toss.

Chill for at least 2 hours. Remove from refrigerator 1/2 hour before serving to allow the flavors to blend.

Serves 6 to 8

Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.
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6 to 7 white potatoes 2 stalks celery, finely chopped 1/2 a medium size white onion, finely chopped 1/4 of a small green pepper, finely chopped 8 to 10 pimiento-stuffed olives, finely chopped 4 medium size hard-boiled eggs, 3 of them finely chopped, 1 reserved for garnish 1/4 cup olive oil 1/3 cup red wine vinegar with garlic (Regina, etc.) At least 1 heaping tablespoon mayonnaise 1 tsp. salt 1/3 tsp. black pepper Several sprigs fresh parsley Boil the potatoes with the skin on until tender, about an hour. Drain off the water and let the potatoes cool in the saucepan.