Potato Salad with Green Beans

 

from “What the Bible Says About Healthy Living Cookbook” by Hope Egan and Amy Cataldo

Makes 6 servings.

2 pounds unpeeled potatoes
2 tablespoons extra virgin olive oil
several dashes of salt
several generous grindings of pepper

½ pound green beans
1 small red onion
½ pint grape or cherry tomatoes

BASIL VINAIGRETTE

1 garlic clove
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
20 to 30 fresh basil leaves (about ¼ cup firmly packed)
¼ to ½ teaspoon salt
several generous grindings of pepper

Preheat the oven to 400 degrees.
Cut the potatoes into ½-inch cubes and put the potatoes, olive oil, salt and pepper into a large bowl. Toss to completely coat and transfer the potatoes to a shallow roasting pan or a jelly roll pan.
Bake the potatoes for 20 minutes, stir with a rubber spatula or wooden spoon, and return to the oven. Then begin checking them every 10 minutes or so.

Depending on the size and type of your potatoes, the total cooking time will range from 30 to 45 minutes. They are done when they turn golden brown and are tender when pierced with a fork.
While the potatoes cook:
Break off the stem ends from the green beans and add to the potatoes during the last 5 to 7 minutes of baking.
Dice the onion and add to a large bowl; add the tomatoes to the bowl.
Prepare the dressing: chop the garlic in a food processor, add the remaining dressing ingredients, and process until smooth.
After the potatoes and green beans have cooked and cooled, add them to the bowl with the onions and tomatoes. Add the dressing and toss. Serve at room temperature.

Divine Design: Green Beans
Green beans are an excellent source of vitamin K. God designed this important vitamin to give you strong bones. Vitamin K also helps stop the bleeding after you cut yourself, since it aids blood coagulation and clotting.

Love Thy Leftovers
~Toss in a can of tuna (drained and flaked) with leftover potato salad; serve on a bed of greens.
~Add extra tomatoes, onions, diced carrots or other vegetables to leftover potato salad. If the salad needs more dressing, add a dash of olive oil and white wine vinegar.

This is a very versatile recipe. I’ve served it warm , room temperature, and cold. Even my picky eaters ask for this often!