MPN™ Red Skin Potato & Green Bean Salad Servings: 8
3 pounds of Red Skin Potatoes, cut into 1” bite size pieces
2 pounds Green beans, cut into 1” bite size pieces*
1 Garlic clove, minced
2 Tbsp Rosemary, fresh or dried, chopped
¼ cup Hemp seeds
¼ tsp Turmeric
1 tsp Black Pepper, or to taste
¼ cup + 3Tbsp Apple cider vinegar
2/3 cup Olive oil
1 Red Onion, diced
2 stalks of Celery, diced
24 Kalamata or black olives, pitted and halved
Sprigs of fresh Rosemary, for garnish
1. In a large pot add water, about 1” deep. Put in the steaming rack. Add the cut up potatoes. Steam for about 10 minutes.
2. Place the green beans on top of the potatoes.
3. Steam both for about 10 more minutes or until fork tender. Careful not to overcook potatoes. When the potatoes are done the green beans will be cooked al dente.
4. Place the potatoes and green beans in large serving bowl, sprinkle 3 Tbsp of Apple cider vinegar and lightly toss.
5. Let the potatoes cool.
6. In a small bowl mix the dressing starting with the garlic. Add the rosemary, hemp seeds, turmeric, and black pepper. Pour in the oil and 1/4 cup vinegar and whisk briskly. Let sit so the flavors can blend.
7. Add the onions, celery and the olives. (Any variety of olives is suitable or you can omit)
8. Pour the dressing over salad, and toss gently.
9. Serve the salad, garnished with the rosemary sprigs, at room temperature.
Original recipe shared by Sally Abend. Adapted following MPN™ principles by CC Donelan. ©2016 HealthCare Insights, LLC.
