Description
A vibrant salad featuring creamy potatoes, crisp green beans, and briny Kalamata olives and capers, perfect for any occasion.
Ingredients
Scale
- 2 cups potatoes (about 3 medium-sized), peeled and cubed
- 2 cups fresh green beans, trimmed and cut into 1-inch pieces
- 1/2 cup Mezzetta Kalamata olives, pitted and sliced
- 2 tablespoons capers, rinsed and drained
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt, to taste
- Pepper, to taste
- Fresh herbs (like parsley or dill), for garnish
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Once cooked, drain them and let them cool completely.
- While the potatoes are cooling, prepare the green beans. Blanch them in boiling water for 2-3 minutes until they turn vibrant green. Immediately transfer them to a bowl of ice water to stop the cooking process.
- In a large bowl, combine the cooled potatoes, the green beans, sliced Kalamata olives, and capers.
- Drizzle the mixture with olive oil and fresh lemon juice. Season lightly with salt and pepper.
- Toss everything gently to combine, ensuring each ingredient is well-coated without breaking the potatoes. Garnish with fresh herbs before serving.
Notes
This salad keeps well in the refrigerator for up to 2 days. Just keep the dressing separate until right before serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg