For in the kitchen,
Someone lit a matchstick.

Saturday, April 9, 2011

Provencal Potato Salad

1 ¼ pounds small red potatoes
1 cup (1-inch) pieces green beans
1 cup cherry tomatoes, halved
¼ cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons whole-grain Dijon Mustard
1-tablespoon fresh thyme leaves
¾ teaspoon salt
1/4 teaspoon freshly ground black
3 tablespoons chopped fresh parsley
9 kalamata olives, pitted and quartered

Place potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat and
simmer 20 minutes. Add beans; cook 1½ minutes. Drain and rinse with cold water until cool.
Cut potatoes into quarters; place potatoes and beans in a large bowl. Add tomatoes and onion;
toss gently to combine.

Combine oil and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
Pour over potato mixture; toss gently to coat. Stir in parsley and olives just before serving.

Yield: 6 servings (serving size is 1-cup)