Mediterranean Potato Salad
  • 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
  2. 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.
  3. 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.
  4. 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.
  5. SERVES: 6 - 8
from Portland’s Palate... A Collection of Recipes from the City of Roses