Potato and Green Bean Salad

March 27, 2012 By Cynthia Ferich

Potato and Green Bean Salad
Insalata di Fagiolini e Patate

Ingredients:

6 to 8 medium-size red potatoes, cooked, cooled, skinned and cubed
2 cups fresh-cooked string beans chopped into 1-inch pieces

Dressing:
1/2 teaspoon fresh, peeled and minced garlic
1/2 cup fresh Italian flat-leaf parsley
1/2 teaspoon oregano
1/2 cup extra-virgin olive oil
1/4 cup Romano cheese, grated

Whisk together all of the dressing ingredients and add to the cooked and chopped vegetables.

Serve at room temperature for the best flavor.

I recall the hot summer days sitting on the porch with my mother and grandmother snapping the bushels of green beans that my grandfather picked. Although we were sharing a chore, we were really sharing the company of each other. Memories of summertime, my grandmother’s porch, and fresh veggies from the garden.

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

Potato and Green Bean Salad