Makes about 10 cups - about 6-8 servings.
8 cups red-skinned potatoes, cut into chunks
3 garlic cloves, minced
2 lemons
¼- ½ cup white wine vinegar
¼ tsp kosher salt
¼ tsp fresh ground black pepper
1 tsp Dijon mustard
¼ tsp Italian seasoning
1/3 cup olive oil
1 can (6 oz drained wt) ripe black olives, drained and coarsely chopped
1 medium red onion, quartered and very thinly sliced
1 lb thin green beans, trimmed, steamed in microwave till tender, and cut into 1" lengths
¼ cup drained capers
½ loose-packed flat-leaf parsley leaves, chopped roughly
Kosher salt and fresh ground pepper to taste
Method:
Place potatoes in large pot. Add water to just cover potatoes. Bring to boil over med-high heat and boil till tender.
While potatoes cook, make dressing. Place garlic in jar with tight-fitting lid. Juice lemons and add white wine vinegar to equal ½ cup. Add to garlic along with salt, pepper, mustard, Italian seasoning, and olive oil. Shake well and set aside.
When potatoes are tender, drain well and return to pot. "Dry" by placing over medium heat and stirring for 1 minute. Remove from heat. Add ¼ cup of dressing to warm potatoes and stir well, mashing potatoes slightly.
Add olives, onion, green beans, capers, and parsley to potatoes. Add additional ¼ c. dressing. Mix well. Taste and add salt and pepper as desired. Refrigerate additional dressing for another use. Serve Picnic Potato Salad warm, at room temperature, or chilled.
