RECIPE POTATOSALAD WITH OLIVES
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.
Salad dishes from United States for 10 persons, suitable for on or with a bbq dish.
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.
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.