Here’s a great summer recipe that can be a refreshing addition to a picnic lunch or dinner outside.  Yield – 10 servings.

1/2 pound green beans
4 pounds potatoes, red
2T dry white wine
2T veggie stock
3 1/2T champagne vinegar
1t Dijon mustard
2 1/2t kosher salt
1/4t fresh black pepper
3/4c olive oil
1/3c scallions, diced
3T each of chopped dill, parsley, basil
1/2c kalamata olives, halved
3-6 eggs, hardboiled and quartered
1 1/4c cherry tomatoes, halved
1/3c capers
1/3c red onion, diced

Blanch and chill green beans. Hardboil eggs, peel and quarter. Wash potatoes, sorting by size. Drop potatoes into salted boiling water, cook for 20-40 minutes until just cooked all the way through. Drain in colander and place towel over. Let cool for 10 minutes.

Cut potatoes into quarters. Gently toss with 2/3 of the salt and pepper and all of the wine and veggies stock. Allow liquids to soak in for 10 minutes. Combine vinegar, mustard, and remaining salt and pepper. Slowly whisk in oil. Dress potatoes in vinaigrette and freshly chopped herbs, reserving some for a garnish. Fold in kalamatas, red onions, capers, green beans, tomatoes, and eggs, reserving some as garnish if desired. Serve chilled or at room temperature.

Enjoy and check out the blog for more recipes from our amazing kitchen!