I love making this potato salad. It’s a perfect lunch or it can be served for dinner alongside a nice steak. I always make a little extra to keep in the fridge; it’s the type of dish that gets tastier after a day or two. It can be served warm or at room temperature.
Ingredients (serves 4)
1 1/2 pounds red mini potatoes, halved
1/4 cup capers
3/4 pound fresh green beans, trimmed and snapped
1/4 cup (60 mL) extra virgin olive oil
2 finely sliced shallots
salt and pepper to taste
Boil potatoes in salted water until tender when pierced with a fork. Drain well. Boil or steam the green beans until tender. Drain and rinse under cold running water to set the colour. While still warm, toss potatoes with capers, green beans, olive oil and shallots. Season with salt and pepper to taste.