• Cooking Time: 15
  • Servings: 6 to 10
  • Preparation Time: 25


Served with good crusty bread, this classic Italian cooked-vegetable salad makes a wonderful meatless main course. It's also delicious alongside grilled fish or chicken.


  • 12 small red new potatoes (1 pound), quartered
  • 1/2 pound green beans, trimmed
  • 1 large bunch of cauliflower (1 1/4 pounds), cut into florets
  • 1/2 cup pitted black olives, halved (optional)
  • 1/4 cup finely chopped fresh parsley
  • 1 cup Garlic-Anchovy Dressing (recipe follows)
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper


  • Place the potatoes in a large saucepan with salted water to cover.
  • Bring to a boil.
  • Reduce the heat and simmer until tender, about 7 minutes.
  • Using a slotted spoon, transfer the potatoes to a large bowl.
  • Return the water to a boil.
  • Add the green beans and cook until just tender, about 5 minutes.
  • Remove the beans with a slotted spoon and add to the potatoes.
  • Repeat with the cauliflower, cooking until just tender, about 3 minutes.
  • Add the olives (if using) and parsley to the vegetables.
  • While the vegetables are still warm, pour the dressing on top and toss to coat.
  • Season with the salt and pepper.

Categories: Potato  Potato  Refrigerator  Salad  Stove  Vegetable 
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