Presented by Chef Cynthia Ferich
6-8 medium-size red, white and blue potatoes (a mix)
2 cups fresh string beans, cooked and chopped into 1” pieces
1 cup whole cherry tomatoes
3 scallions, sliced
1 cup Kalamata olives, pitted and chopped
Purple Basil cut into ribbons for garnish
1/2 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
2 cloves fresh garlic, finely minced
1/4 cup Romano cheese, grated
1 teaspoon salt (or, to taste)
1 teaspoon fresh oregano
½ teaspoon crushed red pepper
Scrub the potatoes well and add to a large pot of water.
The water should cover the potatoes.
Bring the pot to a boil.
Boil the potatoes with the skins on until cooked, tender.
Drain, cool, slightly and cube the potatoes with a knife.
In a large bowl, add the chopped green beans, tomatoes, sliced scallions and olives to potatoes.
In a separate bowl, whisk together the oil, vinegar, garlic, cheese, oregano, and salt and pepper.
Pour the dressing over the potato salad and combine well.
Let rest for at least two hours so that the flavors marry.
The salad is best served at room temperature.
Fresh is best! This salad is at its peak when string beans, herbs and tomatoes are summertime fresh from the garden. Serve as a side or as a vegetarian main. And, it's gluten-free!