Potato salad with green beans, yellow wax beans and roasted mushrooms



This salad is excellent on its own or it can make a great side dish. Enjoy it warm or at room temperature.

Ingredients (serves 4-6 as a main dish)
- 6 large potatoes, boiled and diced
- 2 cups green beans, trimmed
- 2 cups yellow wax beans, trimmed
- 200 g mushrooms, sliced not too thinly
- a handful kalamata olives
- a small bunch parsley, chopped
- 1 garlic clove, mashed
- 3 Tablespoons white balsamic vinegar
- 3+2 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Bring a large pot of water to a rolling boil, add some salt and the green and yellow beans. Boil for about 4 minutes, until 'al dente' (or longer if you prefer them softer), then drain and run under cold water. Place the mushrooms on a rimmed baking sheet, toss them with 2 Tbs olive oil and roast at 400F until tender. In a large bowl, combine the potatoes, mushrooms (and their cooking oil), beans, olives, garlic and parsley. Season with  salt, pepper, the vinegar and remaining olive oil and toss gently to combine. Enjoy!


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