Summer Potato Salad

Summer Potato Salad (inspired by a recipe in Animal, Vegetable, Mineral by Barbara Kingsolver)

2 lbs new potatoes, cut into 1″ chunks

3 Tbsp olive oil

Coarse salt

2 bell peppers, cut in chunks

2 cups green beans, cut into 1″ lengths

1-2 ears corn on the cob (optional) – roast/boil corn & slice off kernels

2 cups tomatoes, cut in wedges

½ cup fresh basil


¼ cup olive oil whipped together with

1 Tbsp balsamic vinegar (or other vinegar of your choice).

Toss potatoes with salt and oil and spread on baking sheet. Roast in 450 oven until tender (20-30 minutes). Add peppers and green beans to roast for last 10 minutes. When done, combine vegetables in a large shallow bowl. Stir in tomatoes, basil and dressing, and salt to taste. Enjoy!

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