Spruce up the sides for your 4th of July BBQ. Fresh Potato Salad with Green Beans is easy to make and delicious (plus it’s not laden with mayonnaise!). Here’s the recipe, from The Optimal Health Cookbook: Your Guide to Real Food Made Easy.
~28 ounces small potatoes (any variety)
8 ounces fresh green beans
2 cloves of garlic (use garlic press to add to salad)
Large handful of fresh herbs such as basil, dill, parsley, thyme, rosemary (I used thyme here)
2-3 Tablespoons apple cider vinegar (depending on your taste)
1/4 cup Extra virgin olive oil (EVOO)
Salt & Pepper to taste
2 Tablespoons pine nuts (optional)
Wash potatoes and boil in a large pot of water for 15 -20 minutes (depending on size of potatoes). Do not overcook.
While potatoes are cooking, wash and chop green beans into 1-inch pieces. Steam for ~8 minutes or until just tender. Do not overcook.
While beans and potatoes are cooking, chop herbs if necessary.
When potatoes are done, remove from pot and allow them to cool. Once cool, quarter (cut into bite sized pieces) and add to serving bowl.
Add cooked green beans, herbs, EVOO, vinegar, S & P, and press in garlic. Stir well. Enjoy.
Can be made a day ahead and refrigerated. I like to eat it at room temperature but cold is good too!
Serve with dry rub chicken or slow-cooked baby back ribs, Suzanne’s peppery floral salad, and coconut-carob candies to really get your party on.
