Warm Potato & Green Bean Salad
This warm salad is the perfect yummy side dish. Soft potatoes, crisp green beans, fresh herbs and a special kick from curry powder make this dish uniquely flavorful. It’s a filling complement to grilled or roasted meat entrees.
- 2 Heaping Cups Baby Yukon Gold Potatoes Chopped (1-2 inch pieces)
- 1 Tbsp Olive Oil
- 1/2 Yellow Onion Chopped
- 2 Cloves Garlic Minced
- 1 Heaping Cup Green Beans Chopped (1-2 inch pieces)
- 2 Tsp Curry Powder
- 1 Tsp Ground Mustard
- Salt & Pepper To taste
- 1 Tbsp White Vinegar
- 2 Tsp Fresh Dill Chopped
Add the potatoes to a pot of salted water and bring to a boil. Cook for 15-20 minutes until the potatoes are fork tender but not mushy.
Meanwhile, add olive oil to a skillet over medium high heat. Add onion and garlic and saute for 2-3 minutes until soft and fragrant. Add the green beans, curry powder, ground mustard, salt and pepper. Sauté for another 2-3 minutes.
Add the vinegar and keep sautéing another 3-5 minutes until the green beans are soft but still crunchy. Remove from heat.
When the potatoes are cooked, drain and add to a bowl along with the green bean mixture and the fresh dill. Toss to combine everything and serve immediately.