Jess Kehoe, DPT
It’s happening, the weather is getting nicer and we are feeling better about gathering in larger groups...bring on the summer BBQs!! That also means finding some fresh new sides for sharing. Here is an old stand by for me, which I just brought to the first Alpine gathering we have had in over a year, so good to see all the smiling faces finally! I love this potato salad because it’s very flavorful; light and fresh tasting, without the heavy mayonnaise dressing of some more traditional potato salads.
5-6 small to medium red or yellow potatoes cut into ½ inch pieces (I think it’s best with the yellows…)
2 cups fresh cut green beans, about 1 inch in length (about the same amount or slightly less than the potatoes)
For the Dressing:
¼ - ⅓ cup olive oil
¼ cup minced onion
2-3 tablespoons minced cilantro
2 cloves minced garlic
2 tsp salt (or to taste)
¼ tsp black pepper
Make the dressing in a large bowl. Cover the potatoes with 2 inches of extra water and bring to a boil. Boil 5 minutes and then put the green beans in the water, boiling for 3 more minutes. Drain and toss with the dressing. Adding olive oil if needed to coat the potatoes and salt and pepper to taste.