I don't really like "creamy" or mayonaise-y potato salads. But I love potatoes in pretty much any form, so I jumped at the chance to try this non-creamy potato salad published in a recent Food Network Magazine. I changed it just a little, but not enough to make a wave. AND I got to use lots of stuff from my own garden: potatoes, garlic, oregano, and dried red pepper. Woot!
2 lbs. new potatoes, scrubbed clean
2 cloves garlic, peeled
1/4 to 1/3 c. sherry vinegar
1/4 to 1/3 c. plus 1 T. extra-virgin olive oil, separated
1/2 small onion, thinly sliced
1/2 lb. green beans, washed, trimmed, and cut into 1.5-inch pieces
1/2 c. pitted and slivered kalamata olives
4 large stems fresh oregano, leaves washed, dried with a paper towel, and chopped
3 scallions, thinly sliced on the bias
red pepper flakes, to taste
Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes. Drain. When the potatoes are cool enough to handle but still hot, carefully cut the potatoes into large bite-sized chunks (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with 2 T. each vinegar and olive oil. Season generously with salt. (NOTE: It is important to do this while the potatoes are still warm so they absorb the vinegar and oil and are seasoned all the way through.)
Meanwhile, heat 1 T. olive oil over medium-high heat in a skillet large enough to hold the green beans. Add the onion, green beans, and salt, to taste. Cook, stirring frequently, until the green beans are wilted and browning and the onions are transluscent. Remove from heat.
Add the green beans, olives, oregano, scallions, and red pepper flakes to the bowl with the potatoes. Stir to combine. Taste and adjust the salt. Add the remaining oil and vinegar, to taste. Allow the salad to sit one hour at room temperature for the flavors to marry. Serves 6 - 8.