This delicious potato salad from Real Simple tosses red potatoes, green beans, onion, artichoke hearts, tomatoes and parsley in a zingy lemon-mustard-caper dressing. Boil the potatoes until tender and set aside without draining the cooking water. Cook the beans in the same water until tender. Make the dressing and marinate the onion in it for 5 minutes. Add the warm potatoes, green beans, artichokes, tomatoes and parsley and serve.
Avoiding Additives and Preservatives
Unico capers and marinated artichokes are additive-free. I used President’s Choice Old-Fashioned Dijon mustard. Use freshly squeezed lemon juice. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 1 ½ lb (680 g) baby red potatoes
- 8 oz. (227 g) fresh haricots verts (French green beans), trimmed (about 2 cups/500 ml)
- ¼ cup (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) drained capers, chopped if large
- 1 ½ tsp (7.5 ml) kosher salt
- 1 tsp (5 ml) Dijon mustard
- 1 tsp. (5 ml) grated lemon zest plus 3 Tbsp. (15 ml) fresh juice (from 1 to 2 lemons)
- ½ tsp (2.5 ml) freshly ground black pepper
- ½ cup (125 ml) thinly sliced red onion
- 24 oz (680 g) marinated quartered artichoke hearts, drained
- 1 ½ cups (375 ml) cherry tomatoes, halved
- ½ cup (125 ml) chopped fresh flat-leaf parsley
Preparation:
Place potatoes in a large pot; add enough cold water to cover by 1 inch (2.54 cm). Bring to a boil over high. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, about 15 minutes. Using a slotted spoon, transfer potatoes to a colander and let drain.
Add green beans to boiling water; cook until bright green and tender-crisp, 3 to 5 minutes. Using slotted spoon, transfer to colander with potatoes and let drain. When cool enough to handle, cut potatoes into quarters or halves, depending on size.
While potatoes are cooling, whisk together oil, capers, salt, mustard, lemon zest and juice, and pepper in a large bowl. Toss in onion and let stand 5 minutes. Add warm drained potatoes and green beans; toss to coat. Stir in artichoke hearts, tomatoes, and parsley. Serve immediately or at room temperature. Serves 8.
From Real Simple
