Good Recipes from Friendly Eaters
Potato, Green Bean, and Cherry Tomato Salad
epicurious.com
Ingredients:
¾ pounds slender green beans, trimmed
1.75 pounds small red-skinned new potatoes, quartered
6 tablespoons fresh orange juice
2 3/4 tablespoons white wine vinegar
1 1-pint basket cherry or teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
1/3 cup olive oil
5 tablespoons drained capers
Preparation:
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.
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.
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.)
Bon Appétit
June 2001
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