Recipes

Nothing is easer to prepare than potato salad. It is liked by almost everybody and it is fulfilling, nutritious and healthy if it is not overloaded with condiments.
Potatoes can be prepared without complicated cooking techniques or equipment: just boil or bake them to make a delicious morsel.
When you add olive oil, a few drops of vinegar and salt, it is the birth of a side dish or condiment. As a child it was my preferred meal as a first and second course.
In Palermo, toward the end of spring and during the summer all fruit stores sell boiled potatoes and next to them they display boiled string beans. Usually every two pounds of potatoes are paired with one pound of string beans and dressed with chopped onions, olive oil and vinegar to make a combination salad very popular in my hometown.

Most kinds of potatoes are good for boiling.

The Idaho potato called “russet” white or red which are common and recommended for boiling, so are the potatoes grown in the Eastern
part of the U.S.A.
In New York State, Long Island’s farms are big producers of potatoes that are excellent for boiling to make potato salads, mashed potatoes, and potato croquettes.

1. Potato and Sting Beans Salad

Serves 6 to 8

Ingredients

• 2 lb. potatoes boiled and cubed
• 1 lb. string beans steamed or boiled, cut the long way in half
• 1 medium sliced red onion
• 8 tablespoons of olive oil
• 4 tablespoons (or to taste) of your preferred vinegar
• ½ clove of garlic
• salt and pepper to taste
• ¼ cup chopped parsley

Preparation

Blend together olive oil, vinegar, garlic and pepper. Set aside.
Place cubed potatoes in a serving dish and on top place the string bean and the sliced onions.
Shake over some salt to taste and the chopped parsley.
Drizzle dressing over salad. Serve at room temperature.