Green Bean Potato Salad
A lighter version of potato salad and great for summer picnics. Leftovers can easily transform into a Niçoise salad. For a full lunchtime meal, add a handful of olives, a boiled egg, and tuna.
6 Yukon Gold potatoes, scrubbed
½ pound green beans, ends trimmed and cut into 2" pieces
2 tablespoons whole grain or Dijon mustard
2 tablespoons each, chives and tarragon, chopped
Zest of 1 lemon
½ shallot, thinly sliced and macerated in 1 tablespoon red wine vinegar
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Place whole, cleaned potatoes in a saucepan of cold water. Bring to a simmer and cook for 35–45 minutes or until a knife can easily go through potatoes. Steam green beans until tender, then cool in an ice bath. When potatoes are cooked, cut into 1" chunks. Mix mustard, herbs, lemon zest, vinegar and shallot, and oil together to make dressing. Season to taste and gently toss potatoes, green beans, and dressing together.
Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.