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Potato, Cherry Tomato And Green Bean Salad

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Ingredients

Adjust Servings:
1 1/2 lbs fresh green beans ends trimmed
2 1/2 lbs small red potatoes peeled
8 tablespoons orange juice (or to taste)
3 tablespoons white wine vinegar (or to taste)
1 (1 pint) baskets cherry tomatoes washed and halved
3 tablespoons chopped fresh parsley (or to taste)
1 small red onion (sliced or coarsely chopped)
1/3 - 1/2 cup olive oil
5 - 7 tablespoons capers drained (or to taste)
salt and black pepper

Nutritional information

467.9
Calories
169 g
Calories From Fat
18.8 g
Total Fat
2.7 g
Saturated Fat
0 mg
Cholesterol
352.4mg
Sodium
70.2 g
Carbs
13.7 g
Dietary Fiber
9.9 g
Sugars
10.2 g
Protein
406g
Serving Size (g)
4
Serving Size

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Potato, Cherry Tomato And Green Bean Salad

Features:
    Cuisine:

    I modified the recipe a bit- less onion, didn't have fresh parsley, and no capers- I don't think I have ever even eaten a caper- but we all enjoyed the change, I too am always looking for a "new" potato salad and we were all pleased with the results- thanks so much for sharing!

    • 260 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Potato, Cherry Tomato and Green Bean Salad,The orange juice really brings out a nice kick to this salad. Plan ahead this needs to chill for a minimum of 3 hours before serving. I sometimes add in crumbled feta cheese. I suggest to double this recipe, it is really a delicious salad! All ingredients can be adjusted to suit taste.,I modified the recipe a bit- less onion, didn’t have fresh parsley, and no capers- I don’t think I have ever even eaten a caper- but we all enjoyed the change, I too am always looking for a “new” potato salad and we were all pleased with the results- thanks so much for sharing!,I tagged this recipe in Zaar Tag to use up the capers in the refrigerator and I’m glad I did, therefore using a little less capers than indicated. This potato salad is a nice change from the traditional potato salad (and also a bit healthier I think) which we enjoyed. Thanks for sharing!


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    Steps

    1
    Done

    Cook the Beans in a Saucepan of Boiling Water Until Just Crisp-Tender (about 4-5 Minutes; Drain and Place in a Bowl With Icewater; Set Aside (this Can Be Done Hours in Advance or Even a Day Ahead).

    2
    Done

    Cook the Potatoes (leave Whole Do not Slice) Until Fork-Tender, About 20-25 Minutes, Depending on the Size of the Potatoes; Remove to a Bowl.

    3
    Done

    Cut the Small Potatoes in Half or Quarters If the Are Fairly Large.

    4
    Done

    in a Small Cup Whisk Together 2 Tablespoons Orange Juice With 2 Tablespoons Vinegar; Pour Over the Warm Potatoes, and Gently Toss to Coat.

    5
    Done

    Cool Completely to Room Temperature or Refrigerate, Tossing Occasionally.

    6
    Done

    Add in the Green Beans, Cherry Tomatoes Halves, Red Onion and Chopped Parsley; Mix to Combine.

    7
    Done

    in a Small Cup Whisk Remaining 6 Tablespoons Orange Juice and 1 Tablespoon White Wine Vinegar and Olive Oil; Pour Over the Potato Mixture in the Bowl Along With the Capers; Toss to Combine.

    8
    Done

    Season With Salt and Pepper.

    9
    Done

    Refrigerate For a Minimum of 3 Hours or More.

    10
    Done

    Delicious!

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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