|2 servings||calories per servings 532|
This dish is nearly a misnomer! We know that the words "potato salad" conjure up images of a heavy side dish at a barbecue, but this recipe is bright and refreshing. Tender, buttery potatoes and crisp green beans are dressed in a salty vinaigrette flecked with capers and feta. We love this dish because of its intense flavor and color. This might very well be the best "potato salad" we've ever had!
Please read entire recipe before beginning.
Cut the potatoes in half and toss with 1 tbsp olive oil and PeachDish salt. Spread out on heavy baking sheet and roast for 15-20 minutes or until browned and fully cooked.
In a medium sized saucepot add 3 cups water and a pinch of salt. Place the pot over high heat. Cut the stem end off of the green beans. When the water comes to a rapid boil add the green beans and cook for 3-4 minutes or until tender. Once cooked remove the green beans and submerge them completely into ice water. Let them remain in the ice water and set aside.
Turn the oven off and place the pita in the oven to warm.
Peel, half and thinly slice the shallot. Roughly chop the olives. Remove any seeds, and thinly slice the pepper. Mix the shallot, olives, roasted pepper, capers, cider vinegar, remaining tablespoon olive oil, green beans, and potatoes. Taste and adjust seasoning with PeachDish salt.
Remove pita from the oven and slice. Serve the salad topped with feta cheese and pita on the side and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...