red or green?: Green Bean and Potato Salad with Feta & Peppers

Wednesday, April 16, 2014

Green Bean and Potato Salad with Feta & Peppers

I surprised my parents this morning by telling them I was coming home for Easter. My dog, Mose, was diagnosed with cancer early in December and we cancelled our plans to visit family for Christmas. I have been focusing a lot of time on oncology appointments, radiation therapy and just being with him. He is doing as well as can be expected...happy, no pain, good appetite...so I have decided I need to go to California to see everyone...it has been way too long. My sisters and I are calling the day "Christer" since we will be celebrating Christmas and Easter since we have all the gifts from both holidays.

Once my mom got over the initial excitement of hearing I was coming we immediately started discussing the menu. We always have a ham on Easter but this year, since it is projected to be 85 degrees, we settled on a cold buffet. Coleslaw, fruit salad, green salad and my spicy green bean & potato salad along with baked beans and warm dinner rolls. Oh..and coconut cake for dessert. This menu makes me very happy.

The green bean & potato salad is light and fresh. Crunchy sweet red bell peppers, white onion, crisp fresh organic green beans, steamed red potatoes married with an olive oil and cider vinegar vinaigrette (instead of mayo) and salty feta is perfect with the ham. The dried red pepper flakes add a bit of heat which is perfect with the rest of the dishes. Enjoy and Happy Easter (or Christer if you are a member of my family!)

Green Bean and Potato Salad with Feta & Peppers
(serve 6)
1 1/2 lbs tiny new potatoes cut in half or qtrs depending on size
1/2 lb fresh green beans ends trimmed and cut in half
1/2 red bell pepper, diced
1/2 sweet white onion, diced
1 tsp dried red pepper flakes
1/2 cup crumbled feta cheese
2 tbsp chopped Italian parsley
4 tbsp extra virgin olive oil
2 tbsp cider vinegar
sea salt
freshly cracked black pepper

Steam new potatoes until tender. Remove from heat, drain and place in large bowl. Steam the green beans until tender (about 4 minutes) and plunge in a bowl of ice water to stop them from cooking any further. Drain and add to potatoes. Add the bell pepper, onion, red pepper flakes and feta to the bowl and stir gently to combine. Fold in a small pinch each salt and pepper. Set aside.

In a mason jar, combine the olive oil, vinegar and 1 tbsp parsley and shake. Add a pinch each salt and pepper and shake again. Pour dressing over salad and stir to combine. Allow to sit at room temperature for at least an hour to allow flavors to meld. Taste and adjust seasonings if desired. Serve at room temperature sprinkling remaining parsley over top.