Mediterranean Potato Salad

3-4 lbs. Yukon Gold Potatoes (or New Red Potatoes), cut into 1″ cubes, cooked until tender
1 lb. fresh green beans, cooked until crisp
1 pint cherry tomatoes, cut in half
½ cup pitted Kalamata olives
1 bulb fennel, fronds removed, chopped (save fronds for garnish)
1 small red onion, diced

½ cup vegetable oil
½ cup olive oil
1/3 cup white wine vinegar
2 Tbls. sugar
4 cloves garlic, minced
1 tsp. salt
1 tsp. black pepper
½ cup chopped fresh parsley

Place cooked potatoes, green beans, cherry tomatoes, olives and onions in a bowl. In separate bowl, whisk ingredients for vinaigrette. Gently fold into potato mixture to coat evenly. Chill salad for 1 hour before serving. Serves 8-10

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