This is a salad that I learned to make from my father-in-law who spent his early childhood in Calabria, Italy. It’s fantastic when made with fresh tomatoes (I used some heirlooms from the farmers’ market) and lots of garlic. The oregano was from my garden. I guessed at the amounts – this was my first time making it, and I’m not sure it was quite as good as his… but still awesome!
Calabrese Potato Salad
Covelli Family Recipe
5-6 red potatoes, scrubbed and cut into large chunks
a few handfuls green beans, trimmed and halved
4-5 cloves garlic, minced
1-2 teaspoons fresh oregano, chopped
2 garden tomatoes, chopped
extra virgin olive oil
red wine vinegar
salt and fresh ground pepper, to taste
Put potatoes in a large pot of water and bring to a boil. Cook until fork-tender, adding the green beans in during the last few minutes of cooking. Drain and rinse with cool water. Put in large bowl with tomatoes, garlic and oregano. Drizzle with a few tablespoons of oil and vinegar. Season with salt and pepper and refrigerate until ready to eat.
MacGourmet Rating: 5 Stars
2 Comments
Vicci
YES!!! This is exactly what I was looking for (a potato salad with green beans and a vinaigrette-type dressing) and my first heirloom tomato is ready to be picked. Thanks so much for posting, I’ll let you know how much we loved it (with all of those fresh summer flavors, who could just “like” it?!)
Ashley
I really hope you enjoyed it! My father-in-law was just telling me today that he came up with a new spin on it – he leaves out the tomatoes and adds hard boiled eggs and some mayo. I’ll have to give that a try soon, too!