Description
A refreshing and flavorful twist on traditional potato salad, featuring capers, parsley, and basil for a crowd-pleasing dish.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Start by boiling the potatoes in salted water until fork-tender, about 15-20 minutes. Once done, drain them and allow them to cool.
- While waiting for the potatoes to cool, blanch the green beans by placing them in boiling water for 3-4 minutes, until they turn bright green. Drain and set aside.
- In a large bowl, mix together the olive oil, lemon juice, capers, parsley, and basil. Season this mixture with salt and pepper to enhance the flavor.
- Once the potatoes are cool, cut them into quarters. Add the potato pieces and green beans to the bowl with the dressing.
- Gently toss everything to combine, ensuring the potatoes and green beans are well coated with the dressing. This salad can be served at room temperature or chilled for added freshness.
Notes
Consider adding diced red onion for a bit of zest and crunch. Experiment with different herbs, such as dill or chives, to customize your salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg