pat's Recipe

Mediterranean Potato Salad with Haricots Verts (CL)

Category: Potato salads

3 pound(s) baby Yukon gold potatoes, scrubbed
1 tablespoon(s) salt, for boiling water
1/2 teaspoon(s) salt
2 tablespoon(s) red wine vinegar
2 tablespoon(s) green olive tapenade
1/4 cup(s) chopped fresh basil
4 ounce(s) (about 30 beans) haricots verts, cut into 1/2-inch pieces
1/4 cup(s) extra-virgin olive oil
2 tablespoon(s) extra-virgin olive oil
1 1/2 teaspoon(s) freshly ground pepper
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Directions

In a large pot over medium-high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl, smash lightly with a fork, and sprinkle potatoes with vinegar. Let cool to room temperature, about 15 minutes.
Add remaining ingredients to potatoes. Gently mix until all ingredients are evenly distributed and potatoes are well coated. Serve at room temperature or refrigerate before serving


Makes 12 servings.