Salad served with a Lemon Basil Vinaigrette, I love the salad served warm. Great the next day too!
Ingredients
3 LB Red Potatoes
2 Cloves of Garlic
1/8 Cup Black Olives (Sliced)
1/8 Cup Green Olives (Sliced)
1/2 LB String Beans (Sliced in 3)
2 Scallions (Sliced)
2 tsp Kosher Salt
Lemon Basil Vinaigrette
Ingredients:
1/3 Cup Olive Oil
1/8 Cup Red Wine Vinegar
1 Small Lemon (Juiced)
1 Clove Garlic (Pasted)
2 tbsp Basil (Rolled and Sliced)
1 tsp Dijon Mustard
Salt and Pepper to taste
Directions
Wash and cut potatoes to desired size, place in pot with cold water add 2 tsp Kosher Salt and 2 garlic cloves. Bring to a boil and cook until almost tender, about 20 minutes. While potatoes are cooking slice the olives, string beans and scallions and set aside. Make the dressing by mixing all ingredients.
Once the potatoes are nearly done, add the cut string beans and cook until tender, about 5 minutes more. Drain and discard the 2 cloves of garlic. Place in serving bowl and pour the dressing over warm potato and string bean mixture, the potatoes will soak up the dressing. It’s so delicious and fragrant! Now add the sliced olives and scallions and fold. Enjoy!
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Ingredients
3 LB Red Potatoes
2 Cloves of Garlic
1/8 Cup Black Olives (Sliced)
1/8 Cup Green Olives (Sliced)
1/2 LB String Beans (Sliced in 3)
2 Scallions (Sliced)
2 tsp Kosher Salt
Lemon Basil Vinaigrette
Ingredients:
1/3 Cup Olive Oil
1/8 Cup Red Wine Vinegar
1 Small Lemon (Juiced)
1 Clove Garlic (Pasted)
2 tbsp Basil (Rolled and Sliced)
1 tsp Dijon Mustard
Salt and Pepper to taste
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