What’s Local to Eat this Week: Green Bean & Potato Salad

What’s Local to Eat this Week: Green Bean & Potato Salad

Thanks for sharing, Conforti Family Farm!

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

Conforti-Farms-River-John-Blue-PotatoesThe 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.

INGREDIENTS

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

DRESSING

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

DIRECTIONS

  1. 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.
  2. Transfer potatoes and green beans to a bowl; add onion and, if desired, mint.
  3. 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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