Salads, Veggies

Green Bean, Potato, and Red Onion Salad


Recipe courtesy of Entertaining with the Sopranos

by Allen Rucker and Michele Scicolone 

published by Warner Books

I really thought that a book entitled, ” Entertaining with the Sopranos”, would be a piece of fluff with a lot of cast pictures.  There are a lot of cast pictures, but the recipe content is phenomenal.  I made this salad, Little Chicken Meatballs, Tomato Sauce, Antipasto Platter, Insalata Caprese, and Bow Ties with Fresh Tomatoes and Mozzarella out of this book as part of our daughter Danielle’s Confirmation dinner.  This is a great salad to make in the summer when green beans are plentiful.  Make it in the morning, before it gets hot, and then it can marinate in the fridge all day. It is also nice for picnics because you don’t have to worry about mayo.  You’ll notice that my salad looks a little different from the recipe, I didn’t feel like making a trip to the grocery store.  This salad really is better though with a red onion and capers, and a glass of Chardonnay.   Enjoy!


1 1/2 pounds green beans, trimmed


4-6 medium Yukon Gold or red-skin potatoes

2 tablespoons chopped fresh basil or flat leaf parsley

1/2 cup olive oil

4 Tablespoons red wine vinegar

freshly ground pepper

2 Tablespoons capers, rinsed and drained

1 medium red onion, thinly sliced



1. Bring a large saucepan of water to a boil.  Add the green beans and salt to taste.  Cook until the beans are tender, about 8 minutes. Drain the beans in a colander and cool them under cold running water (I cool them in an ice bath).  Drain and pat dry.  Cut into bite-sized pieces.

2. Bring a large saucepan of water to boil.  Add the potatoes and salt to taste.  Cook potatoes for about 20 minutes, check with a fork for doneness.  Drain and let cool.  Peel potatoes (optional), and cut into cubes.

3. In a large bowl, whisk together the oil, vinegar, and salt and pepper to taste ( I usually add about 1 Tablespoon of minced garlic).  Stir in the capers.  Add the green beans, potatoes, and onions and toss well.  Serve at room temperature.  This salad is equally good made using Italian dressing.


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