French potato & green bean salad A perfect salad for a block party — it has no mayonnaise, so it’s fine left at room temperature for a few hours. 2 lbs (907 g) red or Yukon Gold potatoes (or a combination of the two) 1 lb (454 g) green beans (French filet beans are the best) 1 cup (250 ml) cherry tomatoes, halved ¼ cup (60 ml) capers ¼ cup (60 ml) pitted black kalamata olives 1 red onion, thinly sliced 2 cups (500 ml) baby arugula or ½ cup (125 ml) chopped fresh dill Dressing: ¾ cup (180 ml) of good quality olive oil Zest and juice of 2-3 lemons 3 tbsp (45 ml) whole grain Dijon mustard Salt & pepper Cook potatoes in salted water until barely cooked (easily pierced with a knife, but still maintaining their shape). Cut potatoes into halves or quarters, depending on size. Blanch green beans in boiling water for 2-3 minutes and then plunge into ice-cold water to stop the cooking (this also helps them keep their bright green colour). Whisk together the dressing ingredients to lightly emulsify. Toss the slightly warm potatoes with the dressing and allow to marinate for at least one hour at room temperature. Once the potatoes are cooled, add the remaining ingredients. If you are not serving the salad within an hour or so, wait to add the arugula until just before serving so it keeps its colour and does not wilt. Serves 8.
Opt for a supermarket solution. A smoky President’s Choice Cedar Plank Brie topped with their Tuscany Balsamic Vinegar and Fig Sauce makes an easy appetizer, with good crackers or bread on the side. Or, be the fun-loving neighbour and bring a s’more kit, a box that’s complete with graham crackers, chocolate and marshmallows to toast on the barbie.
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