Again, my waiter friend I met in Dubrovnik gave me this recipe. I had this salad at a nice sidewalk café called Klarisa, in old town a few years ago. Was just enough for a light lunch with a "flaša kisele vode" and some crusty bread to sop up the dressing like the locals do. Since then, I've made this for family for picnics or casual summer meals when it is too hot to cook. It is great served on the side with cold meats like ham, chicken, salami, turkey, prosciutto.
3 MEDIUM-TO-LARGE POTATOES
1 POUND FRESH STRING BEANS, TRIMMED
3 TABLESPOONS OLIVE OIL
3 TABLESPOONS WHITE WINE OR BALSAMIC VINEGAR
¼ TEASPOON SALT
FRESHLY GROUND PEPPER TO TASTE
1 SMALL RED ONION, THINLY SLICED
3 SLICES OF COOKED BACON, CRUMBLED
3 HARD BOILED EGGS SLICED THIN OR CHOPPED
Boil the potatoes in 2 quarts of salted water for 20 minutes.
Add the beans and boil 7 minutes longer, until the beans and potatoes are just tender.
Strain into a colander, remove and set aside the potatoes. Refresh the beans under cold running water and drain well.
When the potatoes are cool enough to handle, peel and slice them 1/3” thick. If the beans are long, halve them crosswise.
In a large bowl, whisk together the oil, vinegar, salt and pepper.
Add the onion, potatoes, and beans, and toss very gently to dress all ingredients without breaking the potatoes Garnish with the eggs and bacon before serving.
NOTE: If you wish, you can add 1 can of drained flaked or chopped white Albacore tuna to the salad before tossing and chill for at least one hour, then garnish and serve. (I have a seafood allergy, so I cannot use any seafood in any recipe.)
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