Ingredients

The following ingredients have 4 Servings
  • 2 pounds small potatoes (new or red potatoes)
  • 1 teaspoon salt
  • 1 pound string green beans (trimmed)
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes (cut in half)
  • 6 tablespoons olive oil (extra virgin)
  • 2 tablespoons red wine vinegar
  • 1 clove garlic (fresh, minced)
  • 1 cup parsley (fresh Italian flat-leaf, chopped)
  • salt and pepper to taste
  • fresh lemon juice from ½ lemon (OPTIONAL)

Instruction

  • In a large pot of cold water, add the potatoes and a teaspoon of salt. 
  • Bring to a boil and then reduce heat to a simmer for about 15-20 minutes or until the potatoes become tender. When a knife can easily pierce the potato, they are done.
  • While the potatoes are simmering, bring another pot of water to boil. Add the salt.
  • Add the string beans and blanch for about 2-3 minutes or until crisp tender and bright green in color.
  • Drain the green beans and run under cold water to stop the cooking.
  • While the potatoes continue to simmer, combine the ingredients to make the parsley vinaigrette in a small mason jar. Place the screw-top cap and shake together.
  • Drain the potatoes and when cool enough to handle, slice them in half or in quarters. 
  • Place the warm potatoes and crispy green beans in a large bowl and toss together with about half of the parsley vinaigrette. Allow the flavors to be absorbed for at least 5 minutes.  
  • When ready to serve, add the tomatoes and the rest of the vinaigrette and drizzle with the juice of half a lemon.