Name: Mediterranean Potato Salad
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 4 pounds small new potatoes or fingerling potatoes, scrubbed clean -; Salted water (1 1/2 teaspoons salt to every quart water) for cooking the potatoes -; 1 pound fresh, tender green beans, trimmed and cut into 1-inch pieces (4 cups prepped green beans) -; 3 large roasted red bell peppers*, core removed, flesh cut into 2 x 1/4-inch strips (about 2 cups, or a 16 ounce jar, drained) -; 3/4 cup minced red onion -; 1 cup Kalamata and green olives, pitted and minced (mini-chopper works well for this) -; A large handful fresh Italian parsley leaves, roughly chopped -; A large handful fresh baby arugula leaves -; Dressing: -; 2 tablespoons whole grain mustard -; 1/3 cup red wine vinegar -; 1 teaspoon dried tarragon (or herbes de provence) -; 1/2 teaspoon salt -; 1/3 cup extra virgin olive oil -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mediterranean Potato Salad

1. 4 pounds small new potatoes or fingerling potatoes, scrubbed clean -

2. Salted water (1 1/2 teaspoons salt to every quart water) for cooking the potatoes -

3. 1 pound fresh, tender green beans, trimmed and cut into 1-inch pieces (4 cups prepped green beans) -

4. 3 large roasted red bell peppers*, core removed, flesh cut into 2 x 1/4-inch strips (about 2 cups, or a 16 ounce jar, drained) -

5. 3/4 cup minced red onion -

6. 1 cup Kalamata and green olives, pitted and minced (mini-chopper works well for this) -

7. A large handful fresh Italian parsley leaves, roughly chopped -

8. A large handful fresh baby arugula leaves -

9. Dressing: -

10. 2 tablespoons whole grain mustard -

11. 1/3 cup red wine vinegar -

12. 1 teaspoon dried tarragon (or herbes de provence) -

13. 1/2 teaspoon salt -

14. 1/3 cup extra virgin olive oil -

How to cook deliciously - Mediterranean Potato Salad

1. Stage

Boil the potatoes: Place whole potatoes in a large pot and cover with cold water, an inch above the level of the potatoes. Add salt (1 1/2 teaspoons for every quart of water used). Bring to a simmer on high heat, then reduce heat to maintain a simmer. Simmer for 10 to 15 minutes (or more, depending on the size of the potatoes), until pierced easily with the tines of a fork or a sharp knife. Check frequently for doneness. Once done, drain and place potatoes on a sheet pan to cool. Let cool to room temperature or slightly warm. (You can speed up cooling by placing in the refrigerator if you have space.)

2. Stage

Blanch the green beans: While the potatoes are cooking, bring another pot of salted water to a rolling boil (2 quarts of water, 1 tablespoon salt). Add the green beans. Blanch for 4 to 5 minutes, more or less depending on the age and toughness of the beans. Once cooked until tender, drain and place in a bowl of ice water to shock and stop the cooking.

3. Stage

Make the vinaigrette: While the potatoes and green beans are cooking, make the vinaigrette. In a bowl, whisk together the mustard, vinegar, tarragon, salt, and olive oil.

4. Stage

Cut the potatoes into bite-sized pieces: Once the potatoes have cooled, cut them into 3/4-inch to 1-inch bite-sized pieces. Place in a large bowl.

5. Stage

Toss together the ingredients: To the bowl add the green beans, strips of roasted peppers, red onion, and olives. Toss with the vinaigrette. Let marinate until ready to serve.

6. Stage

Toss with the parsley and arugula: Once ready to serve, toss with the parsley and arugula. You can easily make this ahead. It lasts several days in the fridge. Did you love the recipe? Give us some stars and leave a comment below!