Mediterranean Potato Salad
Ingredients
- 4 pounds new potatoes
- 1 1/2 teaspoons salt
- 1 pound green beans
- 3 roasted red bell peppers
- 3/4 cup red onion
- 1 cup green olives
- Italian parsley
- arugula leaves
- 2 tablespoons mustard
- 1/3 cup red wine vinegar
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
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Instructions
- 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.,Simply Recipes / Elise Bauer,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.)
- 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.,Simply Recipes / Elise Bauer,Once cooked until tender, drain and place in a bowl of ice water to shock and stop the cooking.
- While the potatoes and green beans are cooking, make the vinaigrette. In a bowl, whisk together the mustard, vinegar, tarragon, salt, and olive oil.
- Once the potatoes have cooled, cut them into 3/4-inch to 1-inch bite-sized pieces. Place in a large bowl.,Simply Recipes / Elise Bauer
- To the bowl add the green beans, strips of roasted peppers, red onion, and olives. Toss with the vinaigrette.,Simply Recipes / Elise Bauer,Let marinate until ready to serve.
- 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!
Source
Original recipe: View Original