Italian Potato Salad

Serves 6

Cristina's of Sun Valley


18 small red potatoes
1/2 pound green beans, trimmed
1/2 small red or white onion, finely diced
extra virgin olive oil
1 tablespoon red vinegar
pinch of chopped fresh basil
2 tablespoons chopped fresh parsley
salt and pepper to taste

Place the potatoes in cold, salted water, and cook until tender. Drain and let cool. Blanch or steam green beans until tender. Drain and cool.

Cut potatoes in wedges. In a large salad bowl, mix the potatoes, green beans, onions, enough olive oil to coat, red vinegar, basil, and parsley. Add salt and pepper to taste. Mix well and serve.


Buy the Book!


Cristina's of Sun Valley
by Cristina Ceccatelli Cook
Gibbs Smith, Publisher
Photography: Kirsten Shultz
160 pages, Hardcover, $45.
ISBN: 1-4236-0048-7
Recipe reprinted by permission.


Cristina's of Sun Valley


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