This Potato Salad with String Beans recipe should be serve before the meal like any salad.
It’s a rather heavy salad so the portions should be a little smaller if you want to get through the rest of the meal.
2 pounds of small red potatoes, unpeeled
1/2 pound of string beans
1 clove of garlic, chopped
1 small red onion, chopped
1/4 cup of olive oil
3 Tbls of balsamic vinegar
1/4 cup of parsley
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
In a large saucepan cook the potatoes in boiling water for about 15 to 20 minutes until tender.
Add the string beans and cook for another 7 to 10 minutes.
Drain the potatoes and string beans and rinse under cold water until cool.
Cut the potatoes into quarters and place then in a large bowl.
Mix in the string beans.
In a small bowl whisk together the olive oil, vinegar, red onion, garlic and parsley.
Season with salt and pepper.
Pour the mixture over the potatoes and string beans and refrigerate until chilled.
Serves 4 to 8 people.
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