Monday, June 20, 2016

Italian Potato & Green Bean Salad

I got the idea for this from watching Giada at home make these:  Lemon Mustard Potato Salad

They looked really good.  Then I thought they would be good with green beans and what do  you know?

Italian Potato and Green Bean salad is a thing.  

Giada put hers on arugula.  What is with Arugula?  Every cooking show has to use arugula.  I hate arugula. 

I don't like Kale either while we are on the subject of what I don't like.

So this my version. It's really really good.


  • 1 dozen small yellow potatoes, quartered
  • Juice and zest of one lemon
  • 4 tbs olive oil
  • tsp Penzeys Italian herbs
  • 1/2 tsp Paprika
  • salt and pepper

Wisk all the ingredients (except potatoes) together in a bowl.  Toss the potatoes in the dressing.

Put potatoes, nonskin side down on the baking pan, bake at 400 for about 20 minutes.

You will want to eat those potatoes right after you take them out of the oven because they smell and look so good.  Go ahead and have or two.  Then let the rest of them cool. 


Blanch 2 cups green beans for 5 minutes in boiling water, then plunge into ice water to stop cooking


Juice and zest of one large lemon
2 crushed garlic cloves
1 tbs sugar
2 sprigs of rosemary cut up
A few hot pepper flakes
salt, pepper
1/4 cup olive oil
Wisk all this together.

Mix all these in a bowl and pour the dressing over it.

Green Beans
2 small red sweet peppers sliced
1/4 cup fresh mozzarella, cut into pieces
About a tablespoon grated parmesan cheese

Trust me, this is good.

1 comment:

  1. My husband loves potato salad. I cringe at the thought of working with cooked cold potatoes, and I dislike mayo, mostly. But this looks like something I could handle, and I love green beans.

    I always think of a pastor friend of mine who did her internship in Moscow, Russia. She said that church dinners always included plenty of "salads" where the main ingredient was mayonnaise. eewww