New Potato & Bean Salad
A perfect side dish for cooler summer evenings when it doesn’t feel too hot to boil the potatoes and beans. Delicious served warm as soon as it is made, but it continues to develop deeper flavour if left to marinade for a few hours. Serve alongside your favourite barbecue dishes including beef, pork, chicken, and fish.
Ingredients
- ½ cup extra virgin olive oil
- Zest of 1 lemon
- ¼ cup + 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes more or less, adjust to taste
- 1 teaspoon kosher salt plus more for cooking the potatoes
- ½ small red onion thinly sliced
- 1½ pounds new red potatoes halved or quartered
- 8 ounces green beans trimmed and cut into 1-inch pieces
- 8 ounces yellow beans trimmed and cut into 1-inch pieces
- 1 cup grape tomatoes halved
- 1 cup spicy dill pickles diced
- ½ cup pitted black olives
- 2 tablespoons fresh chopped chives
Instructions
- In a large bowl, whisk together the olive oil, lemon zest, lemon juice, oregano, red pepper flakes and salt. Add the onions, toss to coat, then set aside.
- In a large saucepan, add the potatoes, cover with cold water, then season generously with salt. Cover, then bring to a boil over high heat. (Remove the lid just before it comes to a boil, so that it doesn’t boil over.) Cook the potatoes for 10-14 minutes until just tender enough that they are easily pierced by the tines of a fork. Add the beans and cook for 1 minute.
- Drain the potatoes and beans, then add to the onions and dressing, toss gently to combine. Add the tomatoes, pickles, olives, then gently toss to coat. Sprinkle with chopped chives and serve warm or set aside for a few hours and serve at room temperature.
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