Gluten Free Summer Salad Recipe

               
Try a gluten-free French potato salad recipe that combines red and white potatoes with green beans, Champagne vinegar and an array of fresh herbs. Kalamata olives and cherry tomatoes add a wonderful juiciness that will keep you coming back for more of this seasonal potato salad.
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Ingredients
Recipe yields 10 servings
1 lb small white potatoes
1 lb small red potatoes
1/4 cup white wine
1/2 lb French green beans
3 Tbsp Champagne vinegar
1/2 tsp Dijon mustard (gluten free if needed)
1/2 tsp black pepper
6 Tbsp olive oil
1/2 cup capers, rinsed and drained
1 cup halved cherry tomatoes
1 small red onion, finely chopped
2 Tbsp pitted Kalamata olives
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh thyme
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Directions
Step 1

In a large pot of boiling water add white and red potatoes and cook for 20 to 30 minutes, or until fork-tender but not mushy. Drain and cut into quarters. Place in a large bowl. Toss gently with the wine and set aside.

Step 2

Bring another pot of water to a boil. Boil the green beans for 3 to 5 minutes, or until just tender. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.

Step 3

In a small bowl, combine the vinegar, mustard and black pepper. Add the olive oil and whisk to combine. Add the vinaigrette to the potatoes.

Step 4

Add the green beans, capers, tomatoes, onion, olives and fresh herbs to the potatoes. Season with additional black pepper to taste. Toss.

Step 5

Serve cold or at room temperature.

Time: 75 minutes
Servings: 10
Calories: 179
Make this for: Heart Healthy
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:179
total fat:9g
sat fat:2g
cholesterol:0mg
sodium:139mg
total carb:22g
fibers:3g
proteins:3g

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Gluten Free Summer Salad Recipe

Ingredients
Recipe yields 10 servings
1 lb small white potatoes
1 lb small red potatoes
1/4 cup white wine
1/2 lb French green beans
3 Tbsp Champagne vinegar
1/2 tsp Dijon mustard (gluten free if needed)
1/2 tsp black pepper
6 Tbsp olive oil
1/2 cup capers, rinsed and drained
1 cup halved cherry tomatoes
1 small red onion, finely chopped
2 Tbsp pitted Kalamata olives
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh thyme
Directions
Step 1

In a large pot of boiling water add white and red potatoes and cook for 20 to 30 minutes, or until fork-tender but not mushy. Drain and cut into quarters. Place in a large bowl. Toss gently with the wine and set aside.

Step 2

Bring another pot of water to a boil. Boil the green beans for 3 to 5 minutes, or until just tender. Drain and immerse in ice water to stop the cooking process. Drain again and set aside.

Step 3

In a small bowl, combine the vinegar, mustard and black pepper. Add the olive oil and whisk to combine. Add the vinaigrette to the potatoes.

Step 4

Add the green beans, capers, tomatoes, onion, olives and fresh herbs to the potatoes. Season with additional black pepper to taste. Toss.

Step 5

Serve cold or at room temperature.

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