Potato and Green Bean Salad
1 lb. green beans, cut and steamed until tender-crisp; keep warm
8 medium potatoes, peeled (optional) and cooked until just soft, then
cubed; keep warm
2 scallions, sliced
2 tbsp. olive or salad oil
2 tbsp. white wine vinegar
1 lg. clover garlic, crushed
1 sm. red onion, thinly sliced into rings
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp pepper, or more, to taste
Place beans, potatoes & scallions in a medium bowl. Combine all dressing
ingredients in a jar. Shake well & pour over the vegetables. Toss
gently, mixing well. Cover and refrigerate for several hours or
overnight.
Serves 6 |