Herbed Potato & Green Bean Salad
Ingredients
- 1 ½ pounds baby red skin potatoes halved or quartered depending on size
- 2 cups fresh green beans trimmed and cut in halves
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 –3 tablespoons water as needed
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh chives chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil the potatoes until fork tender, about 12–15 minutes. Drain and let cool slightly.
- Blanch the green beans for 2–3 minutes until bright green and slightly tender, then drain.
- Whisk together the Dijon mustard, lemon juice, water, salt and black pepper until smooth.
- Toss the potatoes and green beans with the dressing, then finish with the fresh parsley and chives.
- Serve slightly warm or chilled.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
