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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Green and Gold Potato Salad


Baby gold potatoes wedges meld beautifully with naturally sweet Romano and wax beans in a creamy tofu mayo. Colorful, crisp radishes add texture, and red onion or shallot and dill round out the flavors in this delightful potato salad. This dish is a great addition to our tables for picnics, barbecues, and summer suppers.  Green beans and radishes carry low carbon footprints, while potatoes are extremely low, even among crops.


Did you know that eating potatoes cold significantly reduces their glycemic load? Chilling cooked potatoes converts its starches, which ordinarily can elevate blood sugar levels, into resistant starch which resists digestion. Instead, they are fermented by our friendly flora in the microbiome,  improving gut health, reducing inflammation, and increasing insulin sensitivity.  It’s good to know that green and gold potato salad is both climate-friendly and a very healthy way to savor these delicious little tubers.


Prep time 15 minutes

Cook time 30 minutes

Serves 6 to 8


1 ½ pounds baby Yukon or other gold potato variety, boiled whole, cut into wedges

1 pound young Romano beans, blanched and cut in 2 to 3-inch sections

1 pound yellow young wax beans, any variety, blanched

1 ½ cups colorful baby radishes like purple, French breakfast, watermelon, cut into small wedges

1 medium red onion or 2 shallots, cut in quarters and sliced

1 14 to 16 ounce package of soft or silken tofu, drained

1 ½ tablespoons granulated garlic

1 ½ tablespoons nutritional yeast

2 tablespoons granulated onion

1½ tablespoons apple cider vinegar

1½ tablespoons Dijon mustard

2 teaspoons lemon juice

¼ teaspoon freshly ground white pepper

1 tablespoon shiro (mild, white) miso paste, or to taste

¼ cup fresh dill sprigs, chopped, or more to taste


Scrub the whole, unpeeled baby potatoes and radishes. Soak the fresh beans in cool water as you prep the ingredients.


Boil the potatoes until they are cooked through but intact. Begin checking at 15 minutes for doneness. Do not overcook. Test periodically by piercing one with a fork. There should be little resistance when the potato is done. Drain, cut in half, and cut each half into two wedges.


Heat a pot of water to a rapid boil. Blanch the Romano beans until just tender.  Begin testing after 5 minutes for doneness.  When they’re cooked, use a pair of tongs or a strainer to quickly transfer the beans to a large bowl filled with ice water to halt cooking and brighten their color. Change the water if necessary to chill them rapidly. When cooled, drain the Romano beans, and cut into 2 to 3-inch segments.


Bring the pot of water back to a rapid boil. Cook the wax beans until just tender. Begin checking after 3 minutes for doneness. When they’re ready, transfer them to ice water to cool rapidly. When cool, drain.


Use a high-speed blender to make your mayo. Add the drained tofu, granulated garlic and onion, nutritional yeast, cider vinegar, lemon juice, mustard, miso, and white pepper. Purée until very smooth and dense. Taste and correct any of the seasonings as you like.


Gently combine the cooked potatoes, Romano, and wax beans in a very large bowl. Dress them with two-thirds of the mayo, adding more mayonnaise if needed to generously coat the vegetables. Sprinkle the radishes and chopped dill over the surface.  Lightly cover with wrap and refrigerate for several hours before serving.


This potato salad will keep in the fridge for about 5 days.

Green and Gold Potato Salad

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