South-of-France Potato Salad
Uncooked red potato(es)
2 pound(s), small, scrubbed and quartered
4 large, hard-boiled, peeled and cut into 8 wedges each
Cooked green beans
8 oz, ends trimmed, cut in half (or in thirds if very long)
White wine vinegar
¼ cup(s), or tarragon vinegar
¼ pinch, freshly ground
5 tbsp(s), extra-virgin
1 cup(s), cut in half
Uncooked red onion(s)
¾ cup(s), sliced, sliced and then each slice quartered
8 large, Kalamata , sliced
2 tbsp(s), fresh, chopped
- Place potatoes in a large saucepan; fill with enough water to cover potatoes and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced with a fork, about 10 minutes.
- When potatoes are cooked, remove them with a slotted spoon and place in a medium serving bowl; return water to a boil. Add green beans and cook until crisp tender, about 2 minutes. Drain; rinse under cold running water and drain again.
- In a small bowl, whisk together vinegar, water, mustard, salt and pepper until blended; whisk in oil.
- Pour dressing over potatoes. Add green beans, tomatoes, onion, olives and capers; toss to mix and coat. Add eggs and toss very gently to combine; sprinkle with parsley. Yields about 1 cup per serving.