Hearty Potato Salad
1/2 lb string beans, tips trimmed and sliced in half
2 lbs of thin skin potatoes, quartered (red potatoes work well)
1 small red onion, diced
1/4 cup of Kalamata olives pitted
1 cup of corn kernels
1 large red pepper, diced
2 large cloves of garlic, crushed
4 grinds of black pepper
Salt to taste
1/4 tsp of oregano
1/4 tsp of onion powder
1/2 cup of olive oil
1/4 cup of red wine vinegar
Combine dry dressing ingredients to a small bowl and mix. In another bowl add oil and vinegar and whisk, then
add dry dressing mix and blend well. Best to do this step when potatoes are finished cooking and cooling.
Boil potatoes until almost tender, add string beans and cook until potatoes are fork tender. Rinse under cold
water to stop cooking process and drain well. Once cooled, add to large bowl with the rest of the salad ingredients
and most of the mixed dressing. Toss gently so as not to break up potatoes.
Chill covered in fridge at least 1 hour. Let salad come to room temperature before serving. Add remaining
dressing, toss and serve.