Red and Sweet Potato Salad with Green Beans

24 Oct

Potato Salad with sweet and red potatoes, green bean and homemade dressing

Preparation of Vegetables:

  • 1 large sweet potato, peeled and cut into bit size cubes
  • 3 to 4 medium red skinned potatoes, washed well (do not peel) and cut into cubes that are slightly smaller than the sweet potatoes (this is because the sweet potatoes cook a bit faster than the red potatoes.)

    Steamed Green Beans

  • 2 to 3 handfuls of green beans, trimmed, cut into approximately 1 inch, steam until soft (about 4 minutes, do not overcook) and let cool
  • 1/4 of  a medium onion, minced
  • sea salt and black pepper to taste
  • extra virgin olive oil (about 3 to 4 tbsps depending on how much potatoes  are prepared)

Baked Sweet and Red Potatoes

Preheat the oven to 400°C. Place the red and sweet potatoes in a baking taste.  Sprinkle a small amount of sea salt, black pepper and olive oil over the potatoes. Mix well. Cover and bake for about 40 to 45 minutes until potatoes are soft.  Do not overcook.  Let the potatoes cool before adding the dressing.

Making the Dressing:

Dressing for Potato Salad

  • 1 tsp each of sea salt, pepper, paprika, and nutmeg
  • 2 tbsp of freshly squeeze lemon juice
  • 3/4 cup of mayonnaise
  • 1 tbsp of dijon mustard
  • 1/4 cup of extra virgin olive oil

Adjust any of the above ingredients to your personal tastes.  Mix all the dressing ingredients together.

Making the Potato Salad:

In a large bowl combine the green beans, onions, baked potatoes and dressing. Refrigerate for at least two hours before serving. The time in the refrigerator allows all the flavours from the dressing to soak into the vegetables.

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