Potato Salad with Green Beans, Artichokes, Red Peppers & Olives

Potato Salad with Green Beans, Artichokes, Red Peppers & Olives
Photo by Scott Phillips

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1 14-oz. can water-packed artichoke hearts or bottoms, drained and quartered
  • 1-½ lb. red-skinned potatoes, scrubbed and cut into ¾-inch pieces
  • ½ cup crumbled goat cheese
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup roasted red pepper strips (about 3 oz.), cut into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • + 4 more ingredients
    • ½ tsp. dried oregano
    • 2 Tbs. red-wine vinegar
    • ½ lb. green beans, trimmed and cut into 2-inch lengths
    • 4 to 5 scallions, finely chopped, white and green parts separated

Combine the vinegar and oregano in a small bowl; season with salt and pepper. Whisk in the olive oil and taste for seasoning. Bring a large saucepan of well-salted water to a boil over high heat. Add the beans and boil until just tender, about 4 min. Using a strainer, scoop out the beans and rin...

View full recipe at Fine Cooking

Comments

  • 1388007Ruth Boll I made this for our Chillicothe Ladies' Wine Club to pair with Kathy Hayes' wine, Vampire Winery's red. It was a great pairing and brought out the flavors of the wine and food.



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