YUM! Always a Good Morning! in the WBTV studios with Christine Sperow, John Carter and production crew.
The Olive Tap® was the sponsor of Monday’s cooking segment in celebration of the Red, White and Blue.
The 4th of July Green Bean and Potato Salad recipe is an adapted recipe taken from Cynthia’s cookbook, MaMa Mia Cucina.
RED WHITE AND BLUE FRESH ITALIAN-STYLE POTATO SALAD (Green Bean & Potato Salad, adapted)
6-8 medium-size red, white and blue potatoes (a mix) – note: the blue are actually purple
2 cups fresh string beans, cooked and chopped into 1” pieces
1 cup whole cherry tomatoes
3 scallions, sliced
1 cup Kalamata olives, pitted and chopped
Purple Basil cut into ribbons for garnish
Dressing:
1/2 cup extra-virgin olive oil (Olive Tap® / Kalamata EVOO)
1/4 cup white balsamic vinegar (Olive Tap® / Sicilian Lemon Balsamic)
2 cloves fresh garlic, finely minced
1/4 cup Romano cheese, grated
1 teaspoon salt (or, to taste)
1 teaspoon fresh oregano
½ teaspoon crushed red pepper
Scrub the potatoes well and add to a large pot of water. The water should cover the potatoes. Bring the pot to a boil. Boil the potatoes with the skins on until cooked, tender. Drain, cool, slightly and cube the potatoes with a knife. In a large bowl, add the chopped green beans, tomatoes, sliced scallions and olives to potatoes.
In a separate bowl, whisk together the oil, vinegar, garlic, cheese, oregano, and salt and pepper. Pour the dressing over the potato salad and combine well. Let rest for at least two hours so that the flavors marry. The salad is best served at room temperature.
Fresh is best! This salad is at its peak when string beans, herbs and tomatoes are summertime fresh from the garden. Serve as a side or as a vegetarian main. And, it’s gluten-free!
Bring the Potato Salad that everyone will be talking about!
Video Link: https://www.youtube.com/watch?v=7wzBCE_qw54
