Hi there foodie friends! This week we went on a quest to find a healthier potato salad recipe. Gus found a video Bobby Flay from the Food Network had posted and it looked really amazing, so we decided to try it.
Fresh herbs from the garden, organic honey from Uncle Pat’s Farm, fresh veggies and a little feta cheese and we were good to go!
Ingredients:
- Baby Yukon Gold potatoes & baby reds (small bag of each)
- Baby portobella mushrooms (small container)
- Fresh green beans
- Organic honey
- Fresh lemon
- Fresh herbs of choice (we used lemon thyme, rosemary and greek thyme from our garden)
- Feta cheese (enough to sprinkle over at the end
- Salt & pepper to taste (easy on the salt, feta can be salty)
These are the basics. Please email me, comment here or feel free to ask questions on our Glens Falls Gourmet Facebook page.
Recipe Basics:
- Cut potatoes in half if they are bigger than bite size
- Toss Potatoes with S&P, herbs and olive oil. Roast on the grill or in the oven until tender, but not mushy
- Blanch green beans just until tender (not too long)
- Cut ends off the green beans and cut into bite sized pieces
- Coat a saute pan with a little GOOD olive oil & get the heat going
- Toss in some fresh, chopped garlic
- Saute the mushrooms
- Toss in fresh herbs and a splash of stock (any flavor)
- Let the potatoes and veggies cool as you make the dressing
Dressing:
- Whisk olive oil, 2 tablespoons of organic honey, juice of a fresh lemon and fresh herbs together until blended well.
- Gradually toss the potatoes & vegetable mixture together with the dressing.
- We served at room temperature, but it was good the next day cold too
Toss the potatoes and veggies with enough dressing to coat. Salad is best when allowed to rest so the flavors can blend.
Tip: Wait until just before serving to sprinkle the feta cheese over the top. We did it per portion rather than toss it into the whole batch at once. It will get mushy if it’s added too soon.
Results: Country Ribs With Fresh Brussels Sprouts And Mayo-Free Potato Salad.