Potato salad with green beans and semi-dried tomatoes
Bite-size pieces of potato combined with green beans, semi-dried tomatoes and a tangy balsamic vinegar and olive oil dressing.

2 lbs (1kg) potatoes—peeled and cut into bite-size pieces
20 green beans—ends trimmed and left whole
½ cup semi-dried tomatoes
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
½ clove garlic—minced (crushed)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper


STEAM or boil the potatoes until tender (around 8-10 minutes), adding the green beans for the last 5 minutes of cooking. PLACE the oil, vinegar, garlic, salt and pepper in a jar with a screw top lid and shake until well combined. ALLOW the potatoes and green beans to cool, then drizzle the dressing over the salad and toss gently to combine well.

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