Italian Potato Salad With Green Beans, Tomatoe
Italian Potato Salad with Green Beans, Tomatoes & Pancetta
2 large handfuls of fresh green beans
1 ½ pounds new potatoes, cut in half
3 ounces pancetta
1 medium red onion, sliced
2 medium tomatoes, cut in wedges or a cup of cherry tomatoes, halved
1 heaping tablespoons capers packed in salt, rinsed
Coarse sea salt or kosher salt
Pepper
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
Fresh basil leaves
Bring a large pot of well salted water to a boil. Plunge green beans in and cook until just done but still slightly firm. Scoop out with a strainer and set aside in a large bowl. Bring the water back to boiling and drop in the potatoes. Bring back to boiling and cook until potatoes are tender but still firm, about 12 - 15 minutes, depending on the potato. Check by piercing a potato with a small sharp knife. Drain potatoes and add to the bowl with the beans.
Meanwhile, chop pancetta and fry in a small skillet until nicely crisp. Drain on a paper towel. Add to green beans. Add tomatoes, onion and capers. Season with salt and pepper.
In a small cup, whisk together the olive oil and vinegar. Add to salad and toss gently. Slice the basil leaves and add to salad.