Today, I’m here with a healthy and fantastic recipe commonly known as Salad. The salad is the most accessible and ready to eat a dish that includes all vitamins that are necessary for our health while it is prepared with some leafy vegetables and other readily availed things. We’ll discuss a little bit about the history of salad then we’ll move on to make it step by step.
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History of Salad
Salads were introduced in the 16th century. The United States popularized mixed greens salads in the late 19th century. Dressed salads were popular in Europe since Greek empirical and mainly Roman observed expansions. Several other countries of the world adopted salads during the second half of the 20th century. Nowadays salads are sold in supermarkets, at restaurants and fast food chains.
Mediterranean Potato Salad is a dish made from boiled potatoes that come in many versions in different regions of the world. Though called a salad, it is a side dish, typically served at picnics, potlucks and other casual meals and events.
This potato salad recipe will be ready in 25 minutes only.
Ingredients of Mediterranean Potato Salad
- 4 pounds small potatoes or fingerling potatoes
- Salted water (for cooking the potatoes)
- 1 or 1/2 cup spat Calamata olives, roughly chopped
- 4 cups prepped green beans ( cut into 1-inch pieces)
- 3/4cupfinely chopped red onion
- Three large roasted red bell peppers, core, removed, flesh cut into light strips
- A large handful of chopped flat-leaf parsley
- A large handful of fresh baby arugula leaves
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- 2 Tbsp whole grain mustard
- 1/3 cup red wine vinegar
- One teaspoon dried tarragon (or herbs)
- 1/2 teaspoon salt
- 1/3 cup olive oil
Boil the Tomatoes
Cover potatoes with 1 inch of water and add one tablespoon of salt in a large saucepan, now cover it with a lid and cook it, then reduce the heat and simmer until the potatoes are easily pierced with a knife, it’ll take about 15 minutes. Drain and allow to cool slightly, then cut into 1/2-inch chunks, slip the skins off and place the potatoes in a large stainless-steel, glass or plastic bowl.
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Cook the Green Beans
While the potatoes are boiling, take another pot of salted water to a rolling boil (2 quarts of water, 1 Tbsp salt), add the green beans. Boil for 4 to 5 minutes, more or less depending on your choice. Once cooked until tender, drain, and place in a bowl of ice water to shock and stop the cooking.
Combine Salad Dressing Ingredients
During other things are cooking, save your time and make the salad dressing, beat mustard, vinegar, tarragon, salt, and olive oil together in a bowl.
Combine All Ingredients
In the bowl add the green beans, tomatoes, strips of roasted peppers, red onion, and olives. Toss with the salad dressing. Let it marinate until ready to serve. Once ready to serve, toss with the parsley and arugula.
Now you can serve it, it’s for 6-8 persons.
You can easily store this salad for several days in the fridge.
Thanks for reading it. I hope you liked this excellent recipe. Do enjoy it and remember to let us know about your feedback through your comments right below.
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