Just in time for the holiday weekend, here’s a summer dish perfect for every barbecue. Potatoes and green beans are in season now, and with a little extra personality, this recipe is a crowd pleaser!
There are so many types of potatoes at the farmers’ market now. I like to mix them up and try various textures and colors. For potato salad, I prefer the waxier varieties which tend to hold their shape better when stirring in the other ingredients.
White flesh potatoes (vs. sweet) tend to get a bad rap due to their high starch content. They actually contain almost every nutrient and are super high in vitamin C. Another bonus is their alkalizing affect which is significant considering most Americans have blood Ph which tends to run acidic (due to conventional meat and processed foods.) And that in turn can lead to early bone loss and other health deficiencies.
Green beans are loaded with bennies. They are anti-inflammatory, high in anti-oxidants, and are a rare source of vitamin K which is essential for blood and bone health. Green beans are also high in fiber and low in calories…everyone’s favorite combination.
Curried Potato Salad – Serves 8
If you have cherry tomatoes on hand, they would add nice color as well.
5 baby red potatoes (2 lb.)
1 lb. green beans, trimmed
1 2 TB olive oil
½ tsp. whole cumin seeds
½ tsp. yellow mustard seeds
2 cups organic plain yogurt (if using Greek, add a couple TB of milk)
2 tsp. yellow curry powder
1 tsp. sea salt
Fresh ground pepper
1. Place potatoes in steamer basket and cook over simmering water for about 15 minutes. Drain and cool. Cut into ı/4-inch-thick slices.
2. Using same steamer, cook green beans for approx. 8 minutes. Drain and cool in ice bath. Cut into 1 inch pieces.
3. Heat oil in skillet over medium heat. Add cumin and mustard seeds, and sauté 3 minutes, or until mustard seeds start to pop. Remove from heat.
4. Whisk together yogurt, curry powder, and cumin seed mixture in large bowl. Add potatoes and green beans, and toss to coat. Season with salt and pepper, if desired. Chill 1 hour, or overnight.
To serve, scoop onto a small plate of baby greens and garnish with chopped chives (optional.) Add a splash more oil if salad seems a little dry.