Name: Potato, Green Bean, and Cherry Tomato Salad
Yield: Makes 6 servings
Ingredients: 1 1/4 pounds slender green beans, trimmed; 2 pounds small red-skinned new potatoes, quartered; 8 tablespoons fresh orange juice; 3 tablespoons white wine vinegar; 1 1-pint basket cherry or teardrop tomatoes, halved; 2 tablespoons chopped fresh Italian parsley; 1/3 cup olive oil; 6 tablespoons drained capers

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Potato, Green Bean, and Cherry Tomato SaladBrian Leatart

Orange juice adds zip to the dressing.

Recipe information

Yield
Makes 6 servings

Ingredients

1 1/4 pounds slender green beans, trimmed

2 pounds small red-skinned new potatoes, quartered

8 tablespoons fresh orange juice

3 tablespoons white wine vinegar

1 1-pint basket cherry or teardrop tomatoes, halved

2 tablespoons chopped fresh Italian parsley

1/3 cup olive oil

6 tablespoons drained capers

Preparation

Step 1
Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
Step 2
Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
Step 3
Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes