I love this potato salad! Its a twist on the classic version, but with the addition of blanched green beans, kalamata olives, red wine vinegar, and a few other simple ingredients. Great for a summer party or an evening at home!
4 cups potatoes, roughly chopped
4 cups green beans
1/2 cup kalamata olives, chopped
1/4 cup red wine vinegar
1/2 lemon, juiced
1 tbsp vegenaise
1 tsp dijon mustard
1/2 tsp black pepper, freshly cracked
In two separate pots, boil the potatoes and green beans until they are just cooked through. You want them to be just a tad crunchy. When done, rinse under cold water to cool.
Chop & Mix
Chop the olives and add to a large bowl. Mix in the potatoes, green beans, red wine vinegar, juiced lemon, vegenaise, dijon mustard, and freshly cracked pepper.
Refrigerate about an hour to cool completely before serving.