C. Martgreen, a friend of Healthmark shares with us her delicious potato salad creation.
- 1 Tomato
- 3 tbsp. Extra Virgin Olive Oil
- 1 ½ tbsp. Apple Cider Vinegar
- Salt & Pepper to taste
- 3 Garlic Cloves, smashed
- ¼ Red Onion
- 2 tbsp. Fresh Cilantro, finely chopped
- ½ lb. String Beans, blanched
- ¾ lb. Mini Red Potatoes
(creates 4-6 servings)
- Before you get started, wash your hands with warm water and soap.
- Rinse all produce with cool water.
- Fill a medium to large pot two thirds full with cold tap water; generously salt the water (it should taste like the sea). Set the pot on the stove on medium/high heat.
- Trim the ends of the string beans and cut into thirds.
- Cut the potatoes in quarters.
- Peel and smash the garlic, set aside with the potatoes.
- When the water has come to a rolling boil, carefully drop the string beans in for 30 seconds. They should turn a vibrant green.
- Scoop the string beans out into a strainer (leave the pot of water boiling), run string beans under cold water (this stops the cooking process and keeps the beans color and crunch). Set aside in a large bowl.
- Add the potatoes and garlic to the boiling water, cook 10-15 minutes or until tender, then strain and remove the garlic.
- While the potatoes are cooking, mince the red onion and cilantro and add to the string beans.
- Finely dice the tomato and add to the large bowl of string beans.
- Once the potatoes are cooked and strained, add them into the large bowl with all the other ingredients.
- Add the extra virgin olive oil, apple cider vinegar, salt and pepper to taste.