Title: Potato and String Bean Salad (Insalate Di Patate E Fagiol
Categories: Italian Salad Bbq
Yield: 1 Servings

		Potato and String Bean Salad
		(Insalate di Patate E
		Fagiolini)

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Potato and String Bean Salad (INSALATE DI PATATE E FAGIOLINI)

MAKES 6 SERVINGS Source: Cooking Vegetables the Italian Way; Judith Barrett ISBN 0-02-009078-1; 1994

This is a favorite summer salad to serve with grilled fish or meat. The potatoes and string beans are cooked just until they are tender and are dressed while they're still warm so they absorb the delicious flavors of the sharp wine vinegar and fruity extra virgin olive oil.

3 pounds small red potatoes (all about the same size, 2 inches in diameter) 1 pound fresh string beans, trimmed Salt and freshly ground black pepper to taste 1/3 cup extra virgin olive oil 1 teaspoon red wine vinegar 2 scallions, white and green parts, chopped 2 tablespoons chopped fresh parsley

1. Place the potatoes in a large saucepan with water to cover and bring the water to a boil over high heat. Turn the heat down to medium-low and simmer for about 20 minutes, just until the potatoes are tender when pierced with a sharp knife. Watch carefully so that the potatoes do not crack and fall apart. Drain and allow to stand until cool enough to handle with your bare hands. Cut the potatoes into quarters and place them in a large mixing bowl.

2. Meanwhile, place the string beans in a steamer basket over boiling water. Cover and cook for 8 minutes. Put the beans in a colander and rinse under cold running water. Add the beans to the bowl with the potatoes. Season with salt and pepper.

3. Combine the oil and vinegar in a small mixing bowl, and pour over the potatoes and beans. Toss well and allow to stand, loosely covered with plastic wrap or waxed paper, until completely cool. Just before serving, add the scallions and parsley and toss well.

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