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Ingredients
Serves 4
⅓ cup Extra Virgin Olive Oil
1 tsp lemon vest
¼ cup fresh squeezed lemon juice
1 tsp of oregano
1 tsp minced garlic
1 tsp Kosher Salt
½ Red Onion thinly sliced
1 lb Baby Yukon Gold Potatoes
I cup Cherry Tomatoes
½ lb green beans
½ cup black olives sliced
½ cup pitted green olives sliced
In a large shallow serving bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, oregano, and 1/2 teaspoon salt. Set aside.
Place the potatoes in a large saucepan and cover with cold water. Season generously with kosher salt and bring to a boil over high heat. Continue to boil the potatoes until the tip of a knife inserted in the center goes in easily, about 12 minutes. Add the green beans to the water and cook another 5 minutes.
Drain the potatoes and beans and let cool.
Cut the potatoes in half. Add the halved potatoes to the dressing, beans, red onion, tomatoes, remaining 1/2 teaspoon salt, green olives, and black olives. Toss well to coat. Serve chilled
Janis Merrell Gipson
Janis is a self-proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, art collector, jazz fan, and avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.
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