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Fairway Market's Potato Salad

Updated 11:15 PM EDT, Wed, Jun 30, 2010

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A barbecue or picnic just isn't complete without potato salad. Basil, garlic, olive oil and green beans give Fairway Café chef Mitchel London's recipe a fresh Mediterranean spin. It's also vegetarian friendly. 

Ligurian Potato Salad

Serves 10

2 pounds small white potatoes
1 cup olive oil
1 clove garlic, smashed
1/4 cup pignoli nuts, toasted
1 cup basil leaves, chopped
1/4 pound french green beans, chopped
Salt and pepper to taste

Boil potatoes in salted water until they are fully cooked and soft. When they are just about done, put olive oil, garlic and pignoli nuts in a large bowl and mix. Add the fully cooked potatoes, crush some of them with a large spoon, then mix. Set potatoes aside for 20 minutes to cool, mixing every 5 minutes or so. Add basil and green beans, mix and enjoy.

Promotional consideration furnished by Fairway Market.

First Published: Jun 30, 2010 9:18 PM EDT
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