Cut potatoes into 1/2 inch cubes. Boil in water to cover, until done but
firm. Drain and transfer to a large bowl. Blanch green beans briefly in
boiling water. Drain and add to potatoes with remaining ingredients and
mix gently. Refrigerate for several hours or overnight so flavors will develop
Makes 6 cups
Category
Potatoes
Salad/Dressing
Servings
Makes 6 cups
Author
- 2 lb white rose or red potatoes, scrubbed well
- 1/4 lb frozen green beans (regular or French cut)
- 1/2 cupchopped parsley
- 2/3 cup diced onion
- 1/4 cup extra virgin olive oil
- 1 clove garlic, crushed
- 1/4 cuplemon juice
- 1 Tbsp SPICE BAZAAR ATHENIAN GARDEN SPICE