#Potato green bean salad skin
#Potato green bean salad full

Add haricot verts and cook briefly, 1-2 minutes or until beans are bright green. Bring a large pot of water to a boil and salt generously. While potatoes are roasting, fill a large bowl with cold water and ice. Arrange on a baking sheet in a single layer and roast 25-30 minutes or until potatoes are tender and just beginning to brown. Toss sweet potatoes with cinnamon, 2 T olive oil, 1 tsp sea salt and thyme.

Maple Mustard Vinaigrette (recipe below).

5 oz (about one bag) baby lettuces or spring mix.

4 sweet potatoes, unpeeled and thinly sliced.

Like, I kind of can’t imagine eating anything else, ever. Notes: Honestly, I don’t really have any worthwhile comments for this one. Sweet Potato & Green Bean Salad with Maple-Mustard Dressing

In the meantime, have you entered the P&Q Saucy Mama giveaway yet? Hoping to get a more elaborate NYC Eats recap up once I’m back. Yeah, I could probably make room for a cronut. And ramen.Ĭhris calls this salad The Revitalizer, and after four-going-on-five days of eating the way I’ve been, it’s the only thing I want in my belly. I’ve had cookies and ice cream and caramels and, ohhhhh the coffee drinks. I’ve had pork belly upon pork belly upon pork belly: on sandwiches, in soup and in a salad that showcases one of the tastiest flavor combos I’ve tried. I’ve eaten burgers and fries and snappy-skinned hot dogs that, while delicious, no amount of papaya juice can make go down easily. Also no peeling required, they are ready to roll when you are.In the past 96 hours, I’ve eaten pizza. They are versatile and so easy to use as they come pre-washed, no scrubbing required.

#Potato green bean salad full

Little potatoes are full of nutrients and have a great buttery taste on their own. The flavor of these little Netherland potatoes is really buttery and perfect for so many dishes.

#Potato green bean salad skin

They have a yellow skin and a light yellow flesh also. I used Baby Boomers for this dish, they are the littlest of the little potato family. Then to boost it up even more in flavor I added basil, chopped chives and the flowers. This recipe doesn’t have your typical mayonnaise dressing but a perkier one using olive oil, mustard and lemon juice. The Little Potato Company is celebrating their 20th anniversary this year, WOW, it is a commemorative year for sure!! Come and have a read and meet Angela Santiago of The Little Potato Company and see what the last 20 years has meant to her! Their pretty purple flowers add so much to a dish and it couldn’t be simpler to add colour, texture and flavor. They are something that grows so easily here and I love using chives instead of green onions throughout the summer months also. Then I jazzed it up with stunning purple chive flowers from the garden. So easy and so scrumptious with little Creamer potatoes from The Little Potato Company.

This is when I thought of doing a Little Potato Green Bean Salad. I had a gorgeous bunch of green beans in the fridge, another summer favorite when they are fresh and delicious from the farmers market or grocery store.

I love making potato salad for the summer months, it goes great with so many other dishes and entrees.