Potato Salad with Olives, Green Beans and Red Onion Recipe

Name: Potato Salad with Olives, Green Beans and Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 cup olive oil; 1/4 cup white wine vinegar; 2 tablespoons minced shallots; 4 anchovies, minced; 2 teaspoons chopped fresh parsley; 2 teaspoons chopped fresh basil; 2 teaspoons chopped fresh marjoram; 8 ounces green beans, trimmed; 8 ounces yellow wax beans, trimmed; 2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch cubes; 1/2 cup chopped red onion; 1/2 cup green olives, pitted, halved; 1/2 cup Nicois olives,* pitted, halved; 1/4 cup drained capers

Servings: persons

1/8 cup olive oil
1/4 cup white wine vinegar
2 tablespoons minced shallots
4 anchovies, minced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh marjoram
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch cubes
1/2 cup chopped red onion
1/2 cup green olives, pitted, halved
1/2 cup Nicois olives,* pitted, halved
1/4 cup drained capers

1
Mix olive oil, white wine vinegar, minced shallots and minced anchovies in medium glass bowl.
2
Whisk in 1 teaspoon each of parsley, basil and marjoram.
3
Season dressing to taste with salt and pepper.
4
Cook all beans in large saucepan of boiling salted water until crisp-tender, about 5 minutes.
5
Drain.
6
Rinse under cold water; pat dry.
7
(Dressing and beans can be prepared 1 day ahead.
8
Cover separately and refrigerate.
9
Let beans stand 2 hours at room temperature before continuing.)
10
Steam potatoes until just tender, about 12 minutes.
11
Transfer to large bowl.
12
Heat dressing in microwave just until warm, about 30 seconds.
13
Pour half of warm dressing over potatoes and toss to coat.
14
Mound warm potatoes in center of platter.
15
Toss beans and remaining dressing in same bowl.
16
Arrange beans around potatoes.
17
Sprinkle with onion, all olives, capers and remaining herbs.
18
Serve warm or at room temperature.
19
*Small brine-cured black olives, available at Italian markets, specialty foods stores and some supermarkets.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/8 cup olive oil, 1/4 cup white wine vinegar, 2 tablespoons minced shallots, 4 anchovies, minced, and more.

Yes, Potato Salad with Olives, Green Beans and Red Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad with Olives, Green Beans and Red Onion

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