Serves: 8
Total Calories: 309

3 medium boiling potatoes -peeled and cut into 1/2-inch cubes
salt
8 ounces green beans, trimmed and cut into 1/2-inch lengths
3 medium carrots, trimmed and cut into 1/2-inch cubes
1 cup fresh or frozen peas
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
3 or 4 sour dill pickles, cut into 1/2-inch pieces (about 1 cup)
2 tablespoons capers, rinsed and drained
Freshly ground pepper
1 cup mayonnaise
2 tablespoons chopped fresh flat-leaf parsley

1 Place the potatoes in a saucepan with cold water to cover and salt to taste. Bring to a simmer and cook until tender, about 5 minutes. Let cool under running water. Drain.

2 Bring about 2 quarts of water to boil in a medium saucepan. Add the green beans, carrots, and peas, and salt to taste. Cook until tender, about 5 minutes. Let cool under running water. Drain.

3 In a large bowl, whisk the oil, vinegar, and salt to taste. Pat the vegetables dry. Add all of the cooked vegetables, the pickles, and the capers to the dressing and stir well. Add pepper to taste.

4 Stir in the mayonnaise. Taste and adjust seasoning. Mound the salad in a serving bowl. Cover and chill at least 1 or up to 4 hours before serving. Garnish with parsley and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 309
Calories from Fat: 231

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* Salads
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Mixed Green Salad
Mushroom and Parmigiano Salad
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Orange-Honey Dressing
Pear and Pecorino Salad
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