An old recipe from our Mom! She loves to flavor her vegetable salads with a touch of cayenne red pepper and that extra virgin olive oil that is good for you.
Italian cooking is so easy! Using fresh and simple ingredients is what our Mom has taught us in her recipes. This potato and green bean salad makes a great veggies dish to serve as a side at any barbecue! You can serve it warm or cold. It’s delicious either way, but it’s best to serve this potato and green bean salad at room temperature! Enjoy!
1 pound fresh Green Beans
4 large Idaho Potatoes
1 small sweet onion- finely sliced
1/8 tsp. cayenne red pepper
1/8 tsp. dried oregano
1/4 cup Extra virgin olive oil
3 Tbsp. white balsamic vinegar
salt and pepper to taste
In a large pot of boiling water.
Boil Idaho potatoes until you can insert a knife easily through. (about 25-35 minutes)
Drain and set aside to cool completely.
Clip the ends off of each green bean and snap each in half.
Steam or boil the beans in a medium pot for 5-10 minutes.
Gently peel and slice potatoes. Place into a salad bowl.
Add the green beans and finely sliced sweet onion.
In a separate bowl, use the remaining ingredients, mix well.
Pour over the potatoes and beans, gently toss. Taste for salt and pepper.