Red Potato & Green Bean Salad


4-6 people


4 medium red potatoes, washed, unpeeled, steamed, or baked and cut into chunks (leftover potatoes may be used)

1 lb. fresh green beans, cleaned, cut into thirds and lightly steamed

2-4 Tbsp. olive or flaxseed oil

2 tsp. balsamic vinegar

1/4-1/2 cup red onion, thinly sliced

2 garlic cloves, slivered

2 Tbsp. fresh basil and/or oregano, chopped (or 1 tsp. each dried herb)


Combine potatoes and beans with olive or flaxseed oil, vinegar, onion, garlic, basil, and/or oregano. (For a pleasant flavor, mix all the ingredients together except for the potatoes and chill. Just before serving, add warm potatoes to the cold salad.)