Three-Color Potato Salad
Makes 8 servings
1½ lbs small new potatoes, preferably in assorted colors such as red, purple and yellow, scrubbed (peeling optional)
About 4 cups cold water
About 8 oz. fresh green beans or wax beans, or a combination of both, trimmed, blanched and cut into 1-inch lengths (1½ cups)
2 large ripe tomatoes, cored and cut into ½-inch dice
1 small red onion, halved through the stem end, then very thinly sliced crosswise
½ cup Kalamata olives, pitted and halved
⅓ cup chopped fresh flat-leaf parsley
2 Tbsp capers, drained
Pinch of dried red pepper flakes
¼ cup extra-virgin olive oil
1 Tbsp fresh lemon juice
1 tsp dried oregano
Freshly ground black pepper
Place potatoes in a large pot, and add 1 Tbsp salt and enough cold water to cover. Cover the pot and bring water to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, 20 to 30 minutes, depending on their size.
While the potatoes are cooking, place the green beans, tomatoes, red onion, olives, parsley, capers and red pepper flakes in a large mixing bowl, and stir to combine.
Combine olive oil, lemon juice and oregano in a small glass jar and seal tightly. Shake vigorously to combine ingredients. Season the vinaigrette with salt and pepper to taste, and set aside at room temperature.
When the potatoes are tender, drain them and let them cool. Cut them into small pieces, and add to the bean mixture. Pour the vinaigrette over the vegetables, and toss gently. Season with salt and pepper. Serve at room temperature or chilled.
Nutrition facts (per serving): calories 160, fat 8 g (saturated fat 1 g), cholesterol 0 mg, protein 3 g, carbohydrates 20 g, fiber 4 g, sodium 135 mg, sugars 3 g
Recipes used with permission from The Earthbound Cook: Recipes for Delicious Food and a Healthy Planet by Myra Goodman (Workman Publishing, September 2010).