Salad dishes

Sidedish

Recipe for a lighter potatosalad, light because of the vinaigrette instead of mayo. Great with a barbecue. Recipe based on recipe from www.epicurious.com.

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Recipe from United States for 10 persons, suitable for on or with a bbq dish.

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Ingredients

1/8 cup olive oil
1/4 cup white wine vinegar
2 tablespoons minced shallots
4 anchovies, minced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh marjoram

1 pnd green beans, trimmed

2 pounds potatoes, cooked, cut into 1/2-inch cubes
1/2 cup chopped red onion
1/2 cup green olives, pitted, halved
1/2 cup Ni‧ois olives,* pitted, halved
1/4 cup drained capers

Preparation

Prepare dressing by mixing all ingredients well and let stand for a while.

Blanch beans until done and leave to cool.

Toss all ingredients with the dressing and let stand for a while to give the potatoes the dressing's flavour.

Great with a grilled piece of fish like tuna or swordfish, like on the picture with grilled tuna.

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