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.
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
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!!!