Mediterranean Potato Salad with String Beans Recipe
Photography by William Hereford
Schanbacher’s mayo-free version incorporates two different kinds of potatoes as well as cured olives and ‘Chinese Red Noodle’ beans, which retain their brilliant color when blanched.
Makes 6 to 8 servings
½ pound small red potatoes, such as ‘Red Norland,’ scrubbed
½ pound small gold potatoes, such as ‘Yukon Gold,’ scrubbed
½ pound ‘Chinese Red Noodle’ beans or other string beans, blanched and cut into bite-size pieces
½ small fennel bulb, diced (about 1 cup)
½ small red onion, diced (about ½ cup)
½ small red bell pepper, diced (about ½ cup)
12 oil-cured olives, pits removed and coarsely chopped
¼ cup extra-virgin olive oil
¼ cup chopped fresh Italian parsley
¼ cup chopped fennel fronds
2 tablespoons sherry-wine vinegar
2 teaspoons whole-grain mustard
Freshly ground black pepper
1. Put potatoes in a medium pot and cover with cold water by an inch. Bring to a boil over high heat and cook uncovered until fork-tender, 15 to 18 minutes. Drain potatoes and allow to cool.
2. Meanwhile, in a large bowl, combine remaining ingredients. When potatoes are cool enough to handle, halve or quarter them and add to bowl. Toss to combine, and adjust seasoning, as needed. Cover potato salad and allow flavors to marry at room temperature for 45 minutes before serving.