Italian-Style Green Bean & Potato Salad
Prep Time
Serves
Cooking Mode
1 bag baby potatoes
⅓ cup olive oil
3 tbsp white wine vinegar
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
½ lb green beans, trimmed and halved
½ cup halved grape tomatoes
1 bag baby potatoes
⅓ cup olive oil
3 tbsp white wine vinegar
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
½ lb green beans, trimmed and halved
½ cup halved grape tomatoes
Directions
1Cut each potato in half. Place potatoes in large saucepan and cover with cold water; bring to a boil. Cook 12 to 15 min. or until tender. Meanwhile, in large bowl, make vinaigrette by whisking oil with vinegar, garlic, oregano and salt. Drain potatoes and, while still warm, toss with vinaigrette. Set aside.
2Cook green beans in salted boiling water 3 to 5 min., or until tender-crisp. Drain. Add green beans and tomatoes to potatoes. Toss to combine. Refrigerate 1 hr. before serving.
Tips
1
Green beans better retain their bright green colour if after cooking and draining, they're immediately plunged into an ice water bath to stop the cooking. Drain and use in recipe.
Disclaimer
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Personal Note
Personal Note
