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Conforti Family Farm is a 50-acre farm located in Darlington, Pa, in Beaver County. Read more about them on the Local Food Guide
Green Bean & Potato Salad
The potatoes used for this recipe are River John Blue potatoes that have a deep purple color that make a beautiful salad for a summer picnic.
2 lbs. red potatoes (about 6 medium), cubed
1 lb. fresh green beans, trimmed and halved
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh mint, optional
1/2 cup canola or olive oil
1/4 cup white vinegar
2 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
- Place red potatoes in a 6-qt stockpot; add water to cover and bring to a boil. Reduce heat; cook uncovered for 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain.
- Transfer potatoes and green beans to a bowl; add onion and, if desired, mint.
- In a small mixing bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving so all the juices soak in.
Recipe adapted from Connie Dicavoli of Shawnee, KS
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