New Potato and Green Bean Salad in a Spice Blend Vinaigrette | PCC Natural Markets

New Potato and Green Bean Salad in a Spice Blend Vinaigrette

Yield: About 2 quarts

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The tender green beans and creamy new potatoes in this gorgeous salad are draped in a custom blend of exotic, curry-like spices infused in extra virgin olive oil vinaigrette. Feel free to substitute our pre-made curry powder blend in this particular recipe. It will be a little more golden, but equally delicious.



Preheat oven to 400° F. Cut the new potatoes in half. Toss with the olive oil, salt and pepper. Place on a baking sheet and roast for 15 to 20 minutes or until tender through. Cook the green beans in boiling, salted water for 5 to 8 minutes or until al dente but still green. Refresh in cold water and drain.

Toss the beans, potatoes, tomatoes and feta in the vinaigrette. Garnish with lemon slices and mint. (You may fry the lemon slices in a hot sauté pan for about 1 minute to a side for a little more contrast.)

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh, June 2010

More about: green beans, potatoes, salad, spices


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