Three-Color Potato Salad

Name: Three-Color Potato Salad
Ingredients: 1½ pounds small new potatoes, preferably assorted colors such as red, purple, and yellow, scrubbed; 1 tablespoon salt; 8 ounces fresh green beans or wax beans, or a combination, trimmed, blanched, and cut into 1-inch lengths; 2 large ripe tomatoes, cored and cut into ½-inch dice; 1 small red onion, halved lengthwise, thinly sliced crosswise; ½ cup kalamata olives, rinsed, drained, pitted, and halved; 1 /3 cup chopped fresh flat-leaf parsley; 2 tablespoons capers, rinsed and drained; Pinch of crushed red pepper flakes; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; ½ teaspoon Dijon mustard; 1 teaspoon dried oregano

www.deliciousliving.com

This healthy, easy-to-make, lighter potato salad recipe from Delicious Living is ideal for a picnic or a potluck.

View full recipe on www.deliciousliving.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.deliciousliving.com.

Share this recipe:

Cooking tools:

Pot
Stove
Colander
Cutting board
Chef's knife
Mixing bowl
Whisk
Spoon
Serving bowl
Airtight container
Refrigerator

Ingredients

1½ pounds small new potatoes, preferably assorted colors such as red, purple, and yellow, scrubbed
1 tablespoon salt
8 ounces fresh green beans or wax beans, or a combination, trimmed, blanched, and cut into 1-inch lengths
2 large ripe tomatoes, cored and cut into ½-inch dice
1 small red onion, halved lengthwise, thinly sliced crosswise
½ cup kalamata olives, rinsed, drained, pitted, and halved
1 /3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
Pinch of crushed red pepper flakes
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
1 teaspoon dried oregano