Italian-American Summer Green Bean and Potato Salad for July 4th
(Serves 12-20 as an appetizer or for a pot luck)
This great and light salad should be kept at room temperature if serving within two hours of preparing, otherwise refrigerate and remove for 30 minutes prior to serving.
Ingredients:
1- 26 ounce bag French green beans, blanch and drain, run cold water over set aside and toss with 1/3 of the dressing
10 pounds redskin potatoes, peel, dice and boil until al dente (roughly 10 minutes) set aside and toss with 1/3 of the dressing
1/2 red onion chopped (can opt to put on side)
2 cups grape tomatoes or cherry tomatoes (cut into quarters)
8 large eggs, hard boil (about 10 minutes), cool and slice into quarters
1/2 cup capers in brine (drain)
Assemble ingredients in a large bowl, top with remaining dressing
Dressing:
1 cup extra virgin olive oil
1 cup red wine vinegar
6 tablespoons Dijon mustard (Grey Poupon)
Juice of 1 lemon
1 shallot minced
Sea salt and pepper to taste
1/2 cup Italian parsley, chopped leaves
Combine ingredients and emulsify in a blender
Other options include adding olives (I like Kalamata, pits removed for convenience) and crumbled Feta for a Greek touch. Adding diced shrimp is a nice choice as well as adding some pasta and grated or shaved Parmesan cheese for a true crowd-pleaser!
Happy Independence Day!!!
