New Potato and Green Bean Salad

by foodsmarty

If you have an inflammatory condition, I would skip the nightshades in this recipe. If you do not, this is a wonderfully heatlhy version of potato salad. It is light, fresh and should take 5 min to make after the potatos are cooked.

1 lb new potatos

1/2 lb green beans, ends cut off and halved

1 lemon

1/4 c chopped dill

olive oil and salt to taste

 

Boil new potatos for 10-15 min. Be sure not to overcook as you want them to be firm and hold their shape. A fork should easily go in the potato, but should not break the potato apart.  Once cooked let cool slightly and cut in half.

Boil green beans for 2 min or until they are bright green. (I like to stick them in the potato water before cooking the potato and then spoon them out when cooked, then I can stick the potato’s in the same water without using another pan.)

Zest lemon and squeeze half of the lemon juice in a bowl. Add potatos and green beans, drizzle with a bit of olive oil and less than 1/4 t salt. Beautiful.

 

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