Recipe courtesy of Gesine Bullock-Prado
Rosetta's Green Bean and Potato Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 232
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 591
- Total: 55 min
- Active: 25 min
Ingredients
1 pound green beans, trimmed and halved crosswise
2 pounds small (not baby) red potatoes
1/2 small red onion, thinly sliced into half-moons
4 vine-ripe tomatoes, cut into 1-inch chunks
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Generous pinch dried basil
Salt and pepper
Handful fresh basil leaves, torn, for garnish
Directions
- Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
- Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
- When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.