What foods these morsels be: Potato and Green Bean Salad

I went to the Public Market for the first time on Saturday. Peter has been many times and stocked up our fridge with oodles of produce for cheap. I had never been though and I really wanted to experience this celebrated Public Market Phenomenon for myself. Let me tell you something, it is pretty much impossible to oversell this place! Peter and I went together and it is a good thing we did because we left with so much produce that we could barely carry all of it! Our arms were straining and sore from toting our totes (ha!) full of goodies. For about $20 (which is our normal weekly produce budget) we got : corn on the cob, broccoli, string beans, red potatoes, Romaine lettuce, peppers, cucumbers, peaches, apples, bananas, blueberries and strawberries. Take that Supermarket! Peter also found some handmade perogis which we snagged as a tribute to his polish heritage (and appetite). Anyway, I left my first market experience inspired.
So last night as part of our dinner I made this Potato and Green Bean Salad. It is a little concoction that I made up and can be served warm or cold. One of the things that I like about it is that it does not need to go in the oven, so it is an ideal side dish for when the oven is tied up cooking the main course.
Here is my best attempt at putting what I did in recipe form:

Potato and Green Bean Salad


5 red potatoes
1 pound green beans, trimmed
1/4 large red onion
5 Tablespoons olive oil
1 Tablespoon dijon mustard
2 Tablespoons oregano
1/3 cup chopped walnuts

Slice potatoes and boil. Steam green beans. Combine olive oil, mustard and oregano in bowl. Pour oil mixture over potatoes and green beans. Toss. Top with walnuts.


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