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Mediterranean Potato Salad


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Member since 2007

Serves 6-8 | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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