Potato, Heirloom Tomato, Green Bean Salad
This is a Greek-inspired potato salad. The lemon juice olive oil vinaigrette lightens this salad, and the fresh oregano and dill give a light herbaceous flavor. Any tomato will do, but an heirloom tomato makes this buffet platter exceptional.
6 servings
INGREDIENTS:
Vinaigrette
½ cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh Greek oregano, minced
1 teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
Salad
1 ½ pounds Yukon gold potatoes
8 ounces green beans
½ cup red onion, trimmed, halved, thinly sliced
¼ cup Kalamata olives, halved lengthwise
2 heirloom tomatoes, sliced
¼ cup fresh dill, chopped
DIRECTIONS:
Vinaigrette
Combine the oil, lemon juice, vinegar, mustard, oregano, lemon zest, salt, and pepper in a small jar with a lid. Shake until thoroughly combined.
Salad base
Bring a pot of water and potatoes in their skin to a boil. Turn the heat down to a simmer and cook until fork-tender by inserting a paring knife tip into the potatoes. Drain and cool until cool enough to peel and cut into one-inch cubes. Toss with half of the vinaigrette.
Prepare an ice-water bath in a mixing bowl. Bring a salted pot of water to a boil. Add the green beans and simmer until bright green in color and tender yet slightly crisp, about four to five minutes. Strain and submerge in the ice water bath to stop cooking. Cut into bite-sized pieces, about two inches long. Drain and toss with the remaining vinaigrette.
Mix the potatoes, green beans, onion, olives, and dill together.
Place the tomato slices on a platter. Top with the potato and green bean mixture. Serve at room temperature.
Potato, Heirloom Tomato, Green Bean Salad
This is a Greek-inspired potato salad. The lemon juice olive oil vinaigrette lightens this salad, and the fresh oregano and dill give a light herbaceous flavor. Any tomato will do, but an heirloom tomato makes this buffet platter exceptional.
Ingredients
- ½ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh Greek oregano, minced
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 ½ pounds Yukon gold potatoes
- 8 ounces green beans
- ½ cup red onion, trimmed, halved, thinly sliced
- ¼ cup Kalamata olives, halved lengthwise
- 2 heirloom tomatoes, sliced
- ¼ cup fresh dill, chopped
Instructions
- Combine the oil, lemon juice, vinegar, mustard, oregano, lemon zest, salt, and pepper in a small jar with a lid. Shake until thoroughly combined.
- Bring a pot of water and potatoes in their skin to a boil. Turn the heat down to a simmer and cook until fork-tender by inserting a paring knife tip into the potatoes. Drain and cool until cool enough to peel and cut into one-inch cubes. Toss with half of the vinaigrette.
- Prepare an ice-water bath in a mixing bowl. Bring a salted pot of water to a boil. Add the green beans and simmer until bright green in color and tender yet slightly crisp, about four to five minutes. Strain and submerge in the ice water bath to stop cooking. Cut into bite-sized pieces, about two inches long. Drain and toss with the remaining vinaigrette.
- Mix the potatoes, green beans, onion, olives, and dill together.
- Place the tomato slices on a platter. Top with the potato and green bean mixture. Serve at room temperature.
Nutrition Facts
Calories
285Fat (grams)
19 gSat. Fat (grams)
3 gCarbs (grams)
27 gFiber (grams)
5 gNet carbs
22 gSugar (grams)
4 gProtein (grams)
4 gSodium (milligrams)
304 mgCholesterol (grams)
0 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.