I’m always looking for a new side dish. We grill chicken, grass fed steaks, fish or shrimp quite often in our family and I get bored with the same old grilled veggies to serve along side. Oh, I love veggies…. I just like to try new recipes and throw some variety into our meals.
Now…. You may say, “There is nothing exciting about potatoes and green beans.” You would be correct, but this recipe is sort of a “jazzed up” version of potatoes and green beans and not at all like the plain old side dish your mother served every week for Sunday lunch.
I actually came up with this recipe a couple of weeks back when my step-daughters were here visiting. We grilled some pastured chicken breast with homemade bar-b-cue sauce and I needed a healthy and clean side dish that they would actually eat. I thought, “Everyone eats potatoes and green beans so, surely that will be safe.” However, anyone that knows me, knows that I am not into the ordinary. I like to take the ordinary and make it more interesting. It turns out this recipe was a success all the way around. The dish added a bit more flavor to the typically ordinary potatoes and green beans and…. both of the girls ate it with no complaints! Happy, happy, happy! 🙂
It’s a good thing when you can create a dish, stick to your healthy eating values and at the same time……please everyone in your family!
Enjoy….. and have a great Sunday!
|Green Bean and Potato Salad|| |
- 1 Tbsp. of organic cold-pressed extra virgin olive oil
- 3-4 shallots, sliced
- 1-2 cloves of fresh garlic, crushed
- ¼ cup of vegetable broth
- 1-2 lbs. of organic Yukon gold or red skin potatoes, skins left on, washed and cut in half or quartered depending on the size
- 2-3 cups of organic fresh green beans, trimmed and cut in half
- For the dressing:
- ⅓ cup of organic cold pressed extra virgin olive oil
- 4 Tbsp. of red wine vinegar
- 1 tsp. of Dijon mustard
- The juice of ½ a lemon
- ⅓ cup of flat leaf parsley, chopped
- Real Salt or sea salt and cracked black pepper to taste
- Bring salted water to a boil in a 3 quart pan.
- Place potatoes gently down into the boiling water and boil until fork tender. Approximately 5-8 minutes.
- Once potatoes are done, remove from water with a slotted spoon, place into a large mixing bowl to cool completely.
- Place the green beans into the same pan of boiling water. Boil only until tender. Approximately 5 minutes.
- Once green beans are done, drain water and place green beans in bowl with potatoes and allow to cool.
- Heat 1 Tbsp. of olive oil in a sauté pan over medium heat, add shallots and garlic to pan, sauté for 2-3 minutes until slightly softened.
- Add vegetable broth to pan with shallots and garlic, reduce heat and cook, stirring often until shallots and garlic are caramelized and browned. Once done, add to bowl with potatoes and green beans.
- In a smaller separate bowl, whisk together ⅓ cup olive oil, red wine vinegar, Dijon mustard, lemon juice, parsley.
- Pour dressing over potato mixture and toss to coat all ingredients.
- Add salt and pepper to taste.
- Serve immediately at room temperature or slightly chilled if you prefer.