ATK Potato, Green Bean, and Tomato Salad

Ingredients
  • 1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch chunks
  • ¾ teaspoon table salt and ground black pepper, plus salt for cooking vegetables
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • ½ cup
  • extra-virgin olive oil
  • ¼ cup
  • white wine vinegar
  •  
  • ¾ teaspoon pepper
  •  
  • 6 ounces grape tomatoes, halved
  •  
  • ¼ cup
  • capers
  •  
  • 1 shallot, sliced thin
  • 1/2 cup fresh parsley leaves
  • 1/4 cup chopped fresh dill

  • 1.. Place potatoes and 2 t. salt in large saucepan and cover with water by 1".  Bring to boil over high heat.  Reduce heat to medium-low and simmer til potatoes are almost tender, about 7 minutes.  Add until potatoes are almost tender, about 7 minutes. Add green beans and continue to cook until both vegetables are tender, about 7 minutes longer.

  • 2.  While vegetables cook, whisk oil, vinegar, pepper, and salt together in a large bowl; measure out 1/4 cup dressing and set aside.  Add tomatoes, capers shallot to bowl with remaining dressing and toss to coat; set aside.

  • 3.  Drain potatoes and green beans thoroughly in colander, then spread out on rimmed-baking sheet.  Drizzle reserved dressing over potatoes and green beans and, using rubber spatula, gently toss to combine.  Let cool slightly, about 15 minutes.

  • 4.  Add parsley, dill and potato mixture to bowl with tomato mixture and toss to combine.  Season with salt and pepper to taste. Serve

Comments

Post a Comment

Popular posts from this blog

Pork Tenderloin Roulade with Bacon, apple and gruyere

STUFFING: 3 slices bacon, cut into ½-inch pieces 1 Granny Smith apple, peeled, cored, and chopped 1 shallot, minced 1 teaspoon minced fresh thyme 3 ounces Gruyère cheese, shredded (¾ cup) 2 (1- to 1¼-pound) pork tenderloins, trimmed 1 ½ teaspoons kosher salt ½ teaspoon pepper 1 tablespoon extra-virgin olive oil Cook bacon in 12" ovensafe skillet over med heat til crispy, 5-7 minutes. Add apple, shallow and thyme and cook until apple is softened, 4-6 minutes Transfer to bowl and let cool for 10 minutes. For the pork:  Adjust oven rack to middle position and heat oven to 350 degrees.  Cut tenderloins in half horizontally, stopping 1/2" from the edge so halves remain attached  Open up tenderloins, cover with plastic wrap and pound to even 1/4" thickness. Working with 1 tenderloin at a time, trim and discard any ragged edges to create a neat rectangle. With the long side facing you, sprinkle half of the stuffing (scant 1 cup) over...
Read more

Belgian Spice Cookies (Speculoos) with Almonds

Speculoos are Belgian cookies with a crisp, light, open-crumbed texture and a blend of caramelized sugar and warm spice flavors. To achieve the appropriate texture, we rolled the dough thin so it would bake up dry and crisp, used only enough sugar to lightly sweeten the dough since sugar is hygroscopic and makes cookies moist, and added baking powder along with the usual baking soda to produce an open, airy crumb. For a subtle caramel taste, we chose turbinado sugar rather than molasses-based brown sugar or traditional (but hard-to-find) Belgian brown sugar. To nail the spice flavor, we used a large amount of cinnamon along with small amounts of cardamom and cloves for complexity.  GATHER YOUR INGREDIENTS 1½  cups (7½ ounces)  all-purpose flour 5  teaspoons  ground cinnamon 1  teaspoon ground cardamom  ¼  teaspoon ground cloves  ¼  teaspoon baking soda  ¼  teaspoon  baking powder ...
Read more