Green beans and potatoes with feta salad dressing

12 Aug

Green beans and potatoes with salad dressing

  • 1 lb. little potatoes (can use small russet), washed
  • 1 lb. fresh green beans (~4 c.), trimmed and cut into bite-sized pieces
  • 1/2 c. Kalamata olives, pitted and halved
  • 1 Tbs. onion, minced
  • 1 Tbs. fresh parsley (or 1 tsp. dried), chopped

Boil the potatoes whole in salted water ~15 to 20 min. (until pierced easily).  Plunge in ice water after cooked.  Slice into bite-sized pieces.  Put green beans in the boiling water used for the potatoes and boil for 2 to 3 min. (until bright green).  Plunge in an ice bath when done.  Combine the potatoes, green beans, olives, onion, and parsley in a large bowl.  Add dressing (below) and serve.  Good with some fresh tomatoes and kids like with cottage cheese.

Feta salad dressing

  • 2 Tbs. red wine, champagne, or sherry vinegar
  • 3 Tbs. olive oil
  • 2 tsp. dijon mustard
  • 2 tsp. lemon juice
  • 2 oz. feta cheese
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