Number of servings : 4
Prep time: 20 minutes
Cooking time: 10 minutes
Type of meal : | Salads | Salads
Special diet :
625 ml small new potatoes 2 1/2 cups
375 ml green and yellow beans 1 1/2 cups
60 ml each: red, yellow and green peppers, diced 1/4 cup
1 small red onion, minced
To taste salt and pepper
4 slices Feta cheese with olives
125 ml extra-virgin olive oil 1/2 cup
45 ml fresh oregano, chopped 3 tbsp.
1 French shallot, finely chopped
45 ml lemon juice 3 tbsp.
60 ml Dijon mustard 4 tbsp.
Fill two pots with cold, salted water. Bring to a boil. In one pot, cook the potatoes for about 8 minutes, or until tender. Drain, cut in quarters and set aside in a bowl.
In the other pot, cook the beans for 5 minutes. Drain and plunge into ice water to stop the cooking. Drain well and set aside.
While potatoes and beans are cooking, whisk together the dressing ingredients. Pour over the potatoes, mix gently and refrigerate.
Toss the potatoes with the beans, peppers and minced onion. Salt and pepper to taste.
Place salad on a serving plate and garnish with Feta cheese slices.
Potato salads taste better after being refrigerated for 24 hours.