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 I have decided I need to go to California to see 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.

It is "Easy Easter Sides" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite Easter recipe? Feel free to share in the comments section or link to your blog if you have one. 
Feed Me Phoebe: Roasted Carrots with Za'atar
Jeanette's Healthy Living: Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing
Dishin & Dishes: Spring Couscous Salad
The Lemon Bowl: Za'atar Roasted Carrots and Green Beans
Devour: 6 Easy Easter Sides
Napa Farmhouse 1885: Spring Asparagus and Pancetta Bruschetta
Red or Green: Green Bean and Potato Salad with Feta and Peppers
Virtually Homemade: Roasted Baby Carrots with a Honey Sriracha Glaze
Cooking With Elise: Ham and Cheese Party Rolls
Bacon and Souffle: Spring Pea and Mint Frittata
Taste With The Eyes: A Spring-y Twist on Shrimp and Melon
FN Dish: Easy Easter Sides

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