Chilled Green Bean and Red Potato Salad

A southern favorite to any pot luck. I don’t think a church dinner would be complete without chilled green bean and red potato salad. This is recipe is Daniel Fast, Orthodox Fast, and vegetarian friendly.

1 pound green beans — snipped
2 pounds red potatoes — halved
1 cup red bell pepper — diced
½ cup red onion — minced
2 teaspoons garlic — minced
3 tablespoons fresh dill
1 teaspoon sugar or honey
1 tablespoon Dijon or Stone Ground mustard
4 tablespoons balsamic vinegar
½ cup salad oil
dash Kosher or sea salt and freshly ground pepper to taste

Measuring cups/spoons
Mixing bowls
Good sharp knife
Clean cutting board for vegetables
Pots and pans
Colander

snip 1 pound green beans
halve 2 pounds red potatoes
dice 1 cup red bell pepper
mince ½ cup red onion
mince 2 teaspoons garlic

Cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes. Drain and cool with cold water.

Cook potatoes until fork tender. Cool and place in bowl with beans and peppers.

Whisk together remaining ingredients and pour over vegetables.

Toss gently and refrigerate for 1 hour.

Serves 8-10

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Very high in vitamin C Low in sodium No cholesterol
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I cannot eat dijon mustard, so it’s not even in my house. Stone ground mustard is a perfect substitute in this recipe.

Hallee

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