Chef Marvis Hinson created a wonderful warm potato and green bean salad; the perfect side dish for a summer barbeque or add a bit of grilled chicken or salmon for the main course. Replace the mayonnaise based potato salads with this healthier and delicious version. Top with fresh herbs from the garden to make this meal really pop!
Eating seasonally means you are getting foods at their best – ensuring a strong flavor and filled with vitamins and nutrients. Not to mention, these foods are usually cheaper when in season. When shopping, look for produce from labeled from the USA. The best option is from a local produce stand or farmers market; however your grocery store produce section should have these labels as well. If you are unsure, ask your produce guy for help.
Read more for the recipe.
Warm Potato and Green Bean Salad
Ingredients:
2 lbs red potatoes, scrubbed, unpeeled
2 cups green beans, trimmed, cut 2-inches
¼ cup red wine vinegar
1 tsp Dijon mustard
1 tsp whole grain mustard
1 clove garlic, minced
2 Tbsp olive oil
1 red pepper, roasted, diced
¼ cup finely chopped fresh herbs: parsley, basil, chives
Salt and Pepper to taste
Preparation:
Bring medium saucepan of lightly salted water to boil. Add potatoes and reduce heat to simmer. Cook until potatoes are tender, about 10 minutes. Using skimmer or slotted spoon, remove potatoes from the water. Rinse under cold water to stop cooking; set aside to cool, then cut potatoes into wedges.
In the meantime, add green beans to water and cook until barely tender, about 3 minutes. Drain and rinse under cold water.
Whisk vinegar, mustards, and garlic in mixing bowl. Gradually whisk in oil. Add potatoes, green beans and red pepper. Sprinkle with fresh herbs and season with a pinch of salt and pepper.
Number of Servings: 12
Serving Size: ½ cup
Calories per serving: 90
Fat grams: 2
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