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

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