Whether you just got invited to a picnic, or you haven’t had time to plan a side dish for a Memorial Day bash you’ve known about for weeks, this five-ingredient potato salad will save the day. Easy, healthy and full of flavor, it’s an exercise in simplicity from vegetarian cookbook author Nava Atlas’ The Vegetarian 5-Ingredient Gourmet. If you’re cooking for a crowd, you’ll need to double or triple the recipe.
Greek-Flavored Potato Salad
5 to 6 medium-large red-skinned potatoes, scrubbed
10 to 12 ounces fresh green beans (or one 10-ounce package frozen cut green beans, thawed)
1/2 cup chopped pitted black olives, preferably cured
4 ounces feta or crumbled goat cheese (such as Montrachet)
1/2 cup natural low-fat vinaigrette, preferably balsamic vinaigrette
Freshly ground pepper to taste
1. Bake or microwave the potatoes until done but still firm. When cool enough to handle, but warm, cut into large dice.
2. If using fresh green beans, trim them and cut them in half crosswise. Steam the fresh or frozen green beans with a little water in a covered saucepan, or in a covered container in the microwave, until tender-crisp, about 5 minutes. Refresh under cool water until just warm, then drain thoroughly.
3. Combine the potatoes and green beans in a serving container with the remaining ingredients and toss well. This is best served warm or at room temperature.
Nutritional information: Calories: 236; Total fat: 10 g; Protein: 5 g; Carbohydrate: 32 g; Cholesterol: 17 mg; Sodium: 481 mg