Summer Salad

No need for mayo with this delicious summer salad recipe. Potatoes, tomatoes, and crisp green beans are tossed in a light white wine dressing. A great side dish, this Mediterranean salad is an easy summer recipe.

Servings: 10

Nutrition Facts

• Calories: 179
• Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 139mg
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 3g

Ingredients

• 1 lb small white potatoes
• 1 lb small red potatoes
• 1/4 cup white wine
• 1/2 lb French green beans
• 3 tbsp Champagne vinegar
• 1/2 tsp Dijon mustard (gluten free if needed)
• 1/2 tsp black pepper
• 6 tbsp olive oil
• 1/2 cup capers, rinsed and drained
• 1 cup halved cherry tomatoes
• 1 small red onion, finely chopped
• 2 tbsp pitted Kalamata olives
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh thyme

Directions

1. In a large pot of boiling water, add white and red potatoes and cook for 20 to 30 minutes, or until fork-tender but not mushy.
2. Drain and cut into quarters. Place in a large bowl. Toss gently with the wine and set aside.
3. Bring another pot of water to a boil. Boil the green beans for 3 to 5 minutes, or until just tender.
4. Drain and immerse in ice water to stop the cooking process.
5. Drain again and set aside.
6. In a small bowl, combine the vinegar, mustard, and black pepper.
7. Add the olive oil and whisk to combine.
8. Add the vinaigrette to the potatoes.
9. Add the green beans, capers, tomatoes, onion, olives, and fresh herbs to the potatoes.
10. Season with additional black pepper to taste. Toss.
11. Serve cold or at room temperature.

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