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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Cookouts featuring this Italian-style potato and string bean salad seasoned simply with extra virgin olive oil, red wine vinegar and fresh summer herbs will be a hit. Please try it and enjoy!. Ingredients:
2 pounds red bliss potatoes, with skins |
1/2 pound string beans, trimmed and cut into 2-inch pieces |
1 tablespoon extra virgin olive oil |
1 tablespoon red wine vinegar |
1 tablespoon water |
2 teaspoons lemon juice |
1/4 teaspoon crushed red pepper flakes |
salt, to taste |
1 tablespoon finely chopped fresh basil |
1 tablespoon finely chopped fresh parsley |
2 ounces prosciutto, torn into thin strips |
Directions:
1. Scrub the potatoes well, rinse thoroughly and pat dry.
2. Cut into 1-inch pieces.
3. Add to a medium-size pan of water.
4. Bring to a boil, reduce to a simmer and cook until potatoes are tender when pierced with a knife, yet still hold their shape, 8 to 10 minutes.
5. Drain and cool, saving the water.
6. Place string beans in boiling potato water for 2 minutes.
7. Drain and plunge into a bowl of ice water. (This will let them retain their vivid green color.) Drain and pat dry before assembling salad.
8. To make the dressing, whisk all of the remaining ingredients except prosciutto in a small bowl and set aside.
9. To prepare the salad, place cooled potatoes, string beans and prosciutto strips in a large bowl.
10. Pour dressing over salad, and gently toss until well-coated.
11. Garnish with additional herbs, if desired.
12. Serve at room temperature or slightly chilled.
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