New Potato and Green Bean Salad
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
1/4 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.