Description
A colorful and vibrant salad featuring potatoes, green beans, Kalamata olives, and capers, perfect for any occasion.
Ingredients
Scale
- 2 cups potatoes, diced
- 2 cups green beans, trimmed
- 1/2 cup Mezzetta Kalamata olives, pitted and sliced
- 2 tablespoons capers, rinsed
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh herbs (such as parsley or basil) for garnish
Instructions
- Begin by boiling the diced potatoes in a pot of salted water until they are tender, about 10-15 minutes. Once done, drain and set the potatoes aside.
- In the same pot, add the green beans and blanch them for 3-4 minutes, just until they’re bright green and tender. Then, drain and rinse them under cold water to stop the cooking process.
- In a large bowl, combine the cooked potatoes, green beans, Kalamata olives, and capers.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and gently toss everything to combine, ensuring each bite is bursting with flavor.
- Finally, garnish with fresh herbs before serving to add a delightful pop of color and taste.
Notes
This salad can be made a day in advance and tastes even better after a day in the fridge. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg