Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
Potato Salad with French Beans and Cherry Tomatoes
This cold potato salad includes blanched thin, tender French green beans and flavorful roasted cherry tomatoes. Dressed in a creamy, garlicy oil-free vegan aioli, it makes a fabulous summery dish, perfect for parties and picnics. Delicious and satisfying, it carries this additional health benefit: Cold cooked potatoes convert much of their starch into “resistant” starch that provides excellent nourishment for our beneficial gut flora.
Serves 4-5
Prep time 30 minutes
Cook time 30 min
3 cups new organic yellow or red potatoes, cut in a large dice
3 cups French green beans, steamed and cut on the bias
2 cups mixed color cherry tomatoes, sliced in half
Dried or fresh thyme leave or tarragon
Garnish with 2 tablespoons chopped chives, and the zest from 1 organic lemon
Vegan Aioli
½ 16-ounce package silken tofu
1 head roasted garlic, peeled
1 medium shallot, minced
¾ tablespoon white wine vinegar
½ teaspoon Dijon mustard or to taste
¼ teaspoon ground turmeric
Juice from ½ organic lemon
1 tablespoon shiro (mild, white) miso paste or to taste
Pinch of ground white pepper
4 tablespoons nonpareil capers (optional)
Preheat oven to 400°F/200° C
On a baking sheet covered in parchment, distribute tomatoes cut side up, sprinkle with thyme or tarragon leaves, roast for 25-30 minutes or until partially dehydrated and slightly crispy on the edges. Set aside.
Steam the potatoes and French beans separately until just fork tender but still firm. Plunge in ice water to halt cooking and brighten the bean’s color. Set aside.
For the aioli, combine all ingredients except the capers, if using, in a food processor. Blend well. Transfer to a bowl. Stir in the capers if you like.
In a large mixing bowl, gently combine French beans and potatoes. Gently fold in the aioli, distributing it well to coat the vegetables. Top with the roasted tomatoes and garnish with chopped chives and lemon zest.
