This is a great side dish with grilled chicken, steak or shrimp.
If you would like to keep it meat free you could add some chickpeas or fresh mozzarella for some protein.
Italian Potato Salad
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Category
Side Dish
Cuisine
Italian
This recipe calls for boiling the potatoes but I roasted them in foil on the barbeque for extra flavour.
Ingredients
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2 lb. mini potatoes
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1 lb.fresh green beans, or a combination of green and yellow beans
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1 container cherry tomatoes, halved
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6 tbsp olive oil
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2 tbsp red wine vinegar
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1 garlic clove, minced
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1 c Italian parsley, chopped
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salt and pepper
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juice from 1/2 lemon
Vinaigrette Dressing
Directions
Bring a pot of salted water to a boil, add the potatoes, lower the heat and cook until tender. Drain and cool enough to be able to cut them in half.
Lightly cook the beans until they are still a bit crisp. Drain and place in a large bowl. Add the potatoes to the bowl.
Mix the vinaigrette ingredients in a jar, shake to combine.
Drizzle about 1/2 of the dressing over the potatoes and stir gently. Let it sit for at least 5 minutes.
Add the tomatoes and the rest of the vinaigrette. Serve warm or at room temperature.