New Potato Salad with Red Onions, Green Beans, and Sun-Dried Tomatoes



From page 24, Picnics by Sharon O'Connor

Courtesy of The Restaurant at The Little Nell, Aspen, CO

  • 10 new potatoes, quartered
  • 4 whole garlic cloves, peeled
  • 4 whole shallots, peeled and cut in half
  • ¼ cup virgin olive oil
  • Salt and pepper to taste
  • 1 cup green beans
  • ½ cup julienned red onion
  • ¼ cup diced sun-dried tomatoes
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley

Preheat oven to 475°F. In a large bowl, toss together the potatoes, garlic cloves, shallots, olive oil, salt, and pepper. Place in a roasting pan, cover with aluminum foil, and bake in the preheated oven for 45 minutes, or until the potatoes are tender when pierced with a fork. Let cool, then transfer to a large bowl.

In a medium pot of boiling salted water, cook the beans for 6 minutes or until al dente. Drain, run under cold water, and drain again. Add to the potatoes, along with all the remaining ingredients. Toss to combine well.
Makes 6 to 8 servings