Here I am back from the winter hibernation with a recipe for a warm potato salad, which can be served as a side dish or a light main course. I have to confess... I don't really like string beans, but I know they are good for you... So, I think I found one tasty way to incorporate them into my family's diet. Here it is...
- 3 tbsp of organic or imported corn oil (sunflower or olive oil can be used),
- 1 large onion, chopped,
- 2 celery stacks, chopped,
- 2 cloves of garlic, chopped,
- 4 large potatoes, cut into potato salad pieces- whatever you like,
- 1 lbs of string beans, trimmed and cut into 1" pieces,
- 1 tsp of black mustard seeds, optional,
- dash of red pepper,
- dash or black pepper and salt,
- 1-2 tsp of Dijon mustard,
- 1 tbsp of Mayo,
- 1/4 cup of chopped dill
Heat the oil in a large saute pan, add onion, celery and garlic. Cook on low to medium heat until lightly browned and soft. Add potatoes and cook until browned and half cooked. Add salt and peppers. Add beans, stir, cover and cook until potatoes are ready, stirring occasionally. Remove from heat, add the mustard, mayo and dill. Mix and serve. Yum!