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.