Here’s a super simple summertime salad to make. That was a mouthful, wasn’t it? Well, you’ll get a mouthful of flavor with this salad. Let’s get started. I’m going to start with the vinegrett. This is 3/4 cup of really good olive oil. And I’m adding 1/4 cup of red wine vinegar, teaspoon of oregano, half a teaspoon of garlic powder, half a teaspoon of salt, and 1/4 teaspoon of pepper. We’re going to mix this all up. Need a titch more salt. A little bit more oregano. These are Yukon Gold potatoes. I’ve got about 2 lbs here. And I boiled these just uh slightly fork tender. Some of them are small enough I don’t have to cut them. This is about a pound of green beans. Green beans have been steamed and they are pork tender as well. It’s about half of a red onion that I’ve chopped. Let’s mix this all together. Very colorful. We can take that dressing. We may not need all of this. Mix this to combine. I don’t want it too wet. You can eat it right now or you can refrigerate this and eat it cold. Italian potato salad with green beans. Enjoy.
