Cynthia Ferich

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Red, White and Blue Potato Salad @WBTV Studios

June 30, 2015 By Cynthia Ferich

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WBTV_6.29.15_Christine_liveWBTV_RWB_Pot.Salad_6.29.15.FoodPicWBTV_RWB_Pot.Salad_6.29.15

 

 

 

 

 

 

 

YUM!  Always a Good Morning! in the WBTV studios with Christine Sperow, John Carter and production crew.

The Olive Tap® was the sponsor of Monday’s cooking segment in celebration of the Red, White and Blue.

The 4th of July Green Bean and Potato Salad recipe is an adapted recipe taken from Cynthia’s cookbook, MaMa Mia Cucina. 

RED WHITE AND BLUE FRESH ITALIAN-STYLE POTATO SALAD (Green Bean & Potato Salad, adapted)

6-8 medium-size red, white and blue potatoes (a mix) – note:  the blue are actually purple

2 cups fresh string beans, cooked and chopped into 1” pieces

1 cup whole cherry tomatoes

3 scallions, sliced

1 cup Kalamata olives, pitted and chopped

Purple Basil cut into ribbons for garnish

Dressing:

1/2 cup extra-virgin olive oil (Olive Tap® / Kalamata EVOO)

1/4 cup white balsamic vinegar (Olive Tap® / Sicilian Lemon Balsamic)

2 cloves fresh garlic, finely minced

1/4 cup Romano cheese, grated

1 teaspoon salt (or, to taste)

1 teaspoon fresh oregano

½ teaspoon crushed red pepper

Scrub the potatoes well and add to a large pot of water.  The water should cover the potatoes.  Bring the pot to a boil.  Boil the potatoes with the skins on until cooked, tender.  Drain, cool, slightly and cube the potatoes with a knife.  In a large bowl, add the chopped green beans, tomatoes, sliced scallions and olives to potatoes.

In a separate bowl, whisk together the oil, vinegar, garlic, cheese, oregano, and salt and pepper.  Pour the dressing over the potato salad and combine well.  Let rest for at least two hours so that the flavors marry.  The salad is best served at room temperature.

Fresh is best!  This salad is at its peak when string beans, herbs and tomatoes are summertime fresh from the garden. Serve as a side or as a vegetarian main.  And, it’s gluten-free!

Bring the Potato Salad that everyone will be talking about!

 

Video Link:  https://www.youtube.com/watch?v=7wzBCE_qw54

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Filed Under: Salads Tagged With: 4th of July Recipes, balsamic salad dressing, Best 4th of July recipes, Best gluten-free recipe, Best Italian Cookbook, best potato salad reicpe, Best Salad Recipe, best vegetarian recipe, CBS, Celebrations, Charlotte, christine sperow, Cooking with Noni, Cynthia Cooks Charlotte, cynthia ferich, Cynthia Ferich Cooks, Cynthia Ferich Cooks Facebook, Cynthia Ferich Instagram, Cynthia Ferich LinkedIn, Cynthia Ferich Pinterest, Cynthia Ferich twitter, Cynthia Goch, EVOO, extra virgin olive oil, family favorites, friends and family, gluten-free recipe, John Carter, MaMa Mia Cucina Cookbook, North Carolina, The Best Italian Cookbook, The Olive Tap, The Olive Tap Ballentyne, WBTV

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

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I met Cynthia and was immediately taken in by her charm and passion for cooking. She presented me … Read More

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