Potato and Green Bean Salad
Insalata di Fagiolini e Patate
6 to 8 medium-size red potatoes, cooked, cooled, skinned and cubed
2 cups fresh-cooked string beans chopped into 1-inch pieces
1/2 teaspoon fresh, peeled and minced garlic
1/2 cup fresh Italian flat-leaf parsley
1/2 teaspoon oregano
1/2 cup extra-virgin olive oil
1/4 cup Romano cheese, grated
Whisk together all of the dressing ingredients and add to the cooked and chopped vegetables.
Serve at room temperature for the best flavor.
I recall the hot summer days sitting on the porch with my mother and grandmother snapping the bushels of green beans that my grandfather picked. Although we were sharing a chore, we were really sharing the company of each other. Memories of summertime, my grandmother’s porch, and fresh veggies from the garden.