STRINGBEAN AND POTATO SALAD
I love this recipe for several reasons. The first is that it can be made ahead of time. Anything that can be made ahead of time when cooking a meal for a large gathering is a life saver. The second is that it can double as a salad and a vegetable. And the third is that it is yummy!
- 1 pound boiling potatoes (red skinned white potatoes)
- 1 pound string beans
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon oregano
- 1 teaspoon back pepper
- 1 teaspoon parsley
- 2 medium tomatoes
- 1 small red onion
- 8 fresh basil leaves
- Wash potatoes, cut out bad spots, and cut into 2 inches sections.
- Trim green beans and cut in half.
- Cut tomatoes into wedges.
- Peel and thinly slice small onion.
- Place sliced tomatoes and and onion in a plastic bags.
- Make dressing by whisking together olive oil, vinegar, oregano, parsley, salt and pepper in a small bowl.
Place potatoes in pressure cooker basket and place in pressure cooker on a rack.
The Presto 8 Quart Stove Top Pressure Cooker would work perfect for this recipe. It a gem of a pressure cooker that you will fall in love with.
Place string beans on top of potatoes.
Add a cup of water in the bottom of the pressure cooker.
Lock lid on pressure cooker.
Bring to high pressure.
Reduce heat to stabilize pressure and cook for 6 minutes.
Remove from heat and use cold water release method.
When lid unlocks, remove potatoes and green beans and put in a large bowl. Let cool to room temperature.
Pour dressing over potatoes and beans and gently mix. Refrigerate.
Before serving, add tomatoes and onion. Tear basil into pieces and gently mix together.