Modern Trend

Piccata Potato Salad (Bright Lemon Dressing)

Ingredients

Salad

• 2 lb Yukon Gold potatoes
• 8 oz green beans, trimmed and cut into bite-size pieces
• ½ small red onion, thinly sliced
• ¼ cup sliced almonds, toasted
• ¼ cup fresh parsley, finely chopped
• 2 tbsp capers, left whole

Piccata Dressing

• ¼ cup extra virgin olive oil
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1–2 cloves garlic, grated
• 2 tbsp capers, finely chopped
• 1 tsp salt (or more to taste)
• Black pepper, to taste

Instructions

1. Cook the potatoes and green beans: Put the potatoes in a large pot, cover with cold water by about an inch, bring to a boil, and salt generously. Cook until almost tender, roughly 15–20 minutes. Add the green beans in for the last 5 minutes. Drain and let cool about 10 minutes, then peel if desired and cut into bite-size pieces.
2. Make the dressing: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, garlic, finely chopped capers, salt, and pepper.
3. Toss the salad: Add the warm potatoes and green beans to the dressing along with the red onion, whole capers, and parsley. Toss gently to coat evenly.
4. Finish and serve: Transfer to a serving bowl, top with toasted almonds and a bit of extra lemon zest. Serve warm or at room temperature.