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Potato and Green Bean Salad (D, TNT)
Source: "Cooking With Patty," who is a chef in Verona
Serves: About 4 to 6 as a side salad

4 medium potatoes (about 3 lbs.)
1 lb. green beans (I used a 1 lb. frozen package of the green beans cut into about 1" pieces)
8 to 9 oz. block Swiss cheese (please don't substitute, Swiss cheese is needed for the flavor combination)
1/2 cup black olives (I used a 4-ozs. can, 1/2 cup, sliced black olives, drained)
5 tablespoons extra virgin olive oil (be certain to use your favorite extra virgin olive oil. You will taste it in the salad)
Dash white vinegar, which means only a few drops
Salt and pepper

Wash and boil the potatoes whole in salted water until done, drain and when cool enough to handle, peel and cut into dice-sized cubes.

While the potatoes are cooking, boil the green beans until cooked. (I put the frozen package in the microwave). If not already cut, cool and cut into about 1" pieces.

Cut the Swiss cheese into dice-sized cubes and, if the olives are not sliced, slice them thinly.

Mix all the above ingredients together (they make a really lovely color combination).

Add the oil and then salt and pepper to taste. Sprinkle lightly with a few drops vinegar. Serve right away or chill until ready to serve.

Poster's Notes:
The traditional Sephardic salad is made of green beans and potatoes with a light vinaigrette. Here is a recipe that includes a few other ingredients that send this salad "over the top." If you like the taste of olive oil, you will love this. The combination of the ingredients is so good.

Posted by Elena Eder

Nutritional Info Per Serving: N/A