Mediterranean Potato Salad

Name: Mediterranean Potato Salad
Yield: Makes 4 Servings
Ingredients: Thin green beans, ¼ lb (125 g), trimmed; Salt and freshly ground pepper; Whole-grain mustard, 1 tablespoon; Red-skinned potatoes, 1¼ lb (625 g), quartered; Red wine vinegar, 1 tablespoon; Olive oil, 1 tablespoon; Capers, 1 tablespoon, rinsed and chopped; Sicilian or other green olives, 4, pitted and coarsely chopped; Fresh flat-leaf (Italian) parsley, ½ cup (¾ oz/20 g) roughly chopped; Fresh mint, ½ cup (¾ oz/20 g) roughly chopped; Canned chickpeas (garbanzo beans) or kidney beans, 1 cup (7 oz/220 g) drained and rinsed; Red onion, 1 small, finely chopped

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Salt and freshly ground pepper
Thin green beans, ¼ lb (125 g), trimmed
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Method

Cook the beans and potatoes

Have ready a bowl of ice water. Bring a large pot of water to a boil, add 1 tablespoon salt and the green beans, and cook until bright green and tender-crisp, about 3 minutes. Using a slotted spoon, transfer to the bowl of ice water and let stand for 1–2 minutes. Drain the beans and place in a large bowl. Add the potatoes to the