Here’s a very scrumptious carb and vegetable combo side. You have the perfectly cooked red potatoes with the fresh green beans mixed together in a savory red wine vinegar/oil sauce similar to a German potato salad flavor. Since the “six medium potatoes” is a little vague of a measurement, I used four medium potatoes because that looked like enough potatoes for four servings. Don’t use frozen green beans here, this is a 100% fresh-from-the-produce-section recipe. This recipe was from Daily Bites Blog -click here. I omitted the scallions and added more dill and parsley. Enjoy!
INGREDIENTS:
- 6 medium red-skinned potatoes, scrubbed and cut into 1-inch chunks
- 1/2 lb. green beans, trimmed and cut into 2-inch pieces
- 2 scallions, white and green parts thinly sliced**
- 1/4 cup parsley, finely chopped
- 2 tbs. fresh dill, chopped (from about 4-5 sprigs)
- 2 tbs. extra virgin olive oil
- 2 tbs. red wine vinegar**
- Sea salt and black pepper, to taste**
**Known IC irritants, tread carefully!
DIRECTIONS:
- Cover potatoes by 2-inches with cold water in a large pot. Bring to a boil over high heat. Cook at a rolling boil for 7 minutes.
- Add green beans; continue to boil for 5 minutes or until potatoes are just tender when pierced with a knife but not falling apart. They will continue to soften a bit as they cool, so do not overcook them. Drain vegetables well.
- Toss boiled vegetables with scallions and herbs (see hint below). Drizzle with oil and vinegar. Season to taste with salt and pepper. If the salad needs more kick, add additional vinegar and salt. If it’s too tangy or salty, add an extra splash of olive oil.
- My added hint: Don’t mix too much while this mixture is piping hot. Even if you don’t overcook the potatoes, if you mix hot potatoes round and round with the sauce, your potatoes will get mushy. So let it cool slightly and gently fold veggies & sauce together.
- Serve warm, room temperature, or chilled. Every way is delicious!
