Herbed Potato and Green Bean Salad with Olives

Potatoes are one of those vegetables that pretty much everyone enjoys. The versatile spud can be prepared in so many ways, that I imagine a cook could up with a different dish for everyday of the year. One of my favorites are potato salads. Especially if they are dairy-free, potato salads are great for potlucks, family gatherings, picnics or other outdoor activities. Everyone will be pleased. This salad also happens to be extremely easy to make and a suitable side for any meal. Simplicity in this case is an illustration that elegance can be prepared in a short period of time. This combination of fingerling potatoes, green beans, plump and salty olives, fresh basil, oregano, lemon juice and olive oil would proudly complement a gourmet meal.

Herbed Potato and Green Bean Salad with Olives

Recipe by Lisa Turner
Published on April 3, 2018

Simple and elegant warm potato, green bean and olive salad tossed with an herb, garlic and olive oil dressing

Preparation: 15 minutes
Cooking time: 15 minutes

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Ingredients:

1 lb (450 g) baby or fingerling potatoes, cut into bite-size pieces
1/2 lb (225 g) green beans, cut into 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
2/3 cup Kalamata olives, pitted and roughly chopped
1/2 teaspoon ground mustard
1/2 teaspoon champagne vinegar
2/3 teaspoon dried oregano
generous handful of fresh basil, trimmed and cut into thin strips
2 teaspoons lemon juice, or to taste
1 teaspoon sea salt, or to taste
fresh ground black pepper

Instructions:

Put the potatoes in a medium saucepan, cover with cold water, and add a sprinkle or two of sea salt. Bring to a boil, then lower the heat and simmer for about 8 minutes or until the potatoes are just tender. Add the green beans and simmer for another 2 to 3 minutes. Drain, and transfer back to the saucepan.
Heat the olive oil in a small saucepan over medium-low heat. When hot, add the garlic and sauté for a few minutes. Add the ground mustard and the champagne vinegar, and stir for another minute. Toss in the olives, cook for another minute, and then stir in oregano.
Transfer the garlic-olive oil mixture to the cooked vegetables. Stir in the basil, pour in the lemon juice, and season with salt and plenty of fresh ground black pepper. Toss well and serve warm or at room temperature.

Makes 4 side servings