Baby Potato and Green Bean Salad with Citrus Dressing
Servings Prep Time
6Sides 5Minutes
Cook Time Passive Time
20Minutes 20Minutes
Servings Prep Time
6Sides 5Minutes
Cook Time Passive Time
20Minutes 20Minutes
Ingredients
Instructions
  1. In a large pot of salted water, add potatoes. Over high heat, cook until fork tender, approximately 20 minutes. Strain potatoes, return to pot and shake for 10 seconds to remove moisture, and remove from heat. While the potatoes are cooking, prepare the green beans and garlic paste.
  2. In a large pan, heat oil over medium-high heat. Add beans. Shaking the pan frequently, cook until lightly browned, approximately 3-4 minutes. If needed, reduce heat to low, and cook until tender. Remove from heat, toss with 1/4 teaspoon salt, and cut the longer green beans in half.
  3. On a cutting board, finely chop the garlic. Sprinkle 1/4 teaspoon salt on garlic. With one hand on the handle of a chef’s knife, and one hand on the blunt side of the blade, drag blade at an angle across garlic. As needed, re-pile garlic, add more salt, and chop until a paste forms.
  4. In a large mixing bowl, combine cooked potatoes and beans, garlic paste, tomatoes, shallots, dressing, and paprika. Stir well to combine. Season to taste with salt and freshly ground black pepper.
Recipe Notes

*Add cooked grains and/or greens of choice for added nutrition and bulk.
*We used a cast iron pan for the green beans.