Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Potato Salad with French Beans and Tomatoes
 
This potato salad includes blanched haricots verts, the longer, thinner, tender French cousins to regular green beans, and flavorful roasted cherry tomatoes. Dressed in a low-fat, creamy plant-based mayonnaise, it makes a fabulous summery dish, perfect for parties and picnics. Delicious and satisfying, it carries this additional health benefit: Cooked potatoes convert much of their starch into “resistant” starch when refrigerated for 24 hours, lowering its glycemic load considerably and providing excellent nourishment for beneficial gut flora. 
 
Prep time 30 minutes   
Cook time 30 min
Serves 4 to 5
 
3 cups new yellow potatoes, cut in a large dice
3 cups haricots verts, stems trimmed, steamed and cut on the bias
2 cups mixed-color cherry tomatoes, sliced in half
Dried or fresh thyme or tarragon leaves
Garnish with 1 tablespoon chopped chives and the zest from an organic lemon
 
Mayonnaise
½ 14-ounce package silken tofu
1 head roasted garlic, peeled
1 medium shallot, minced
¾ tablespoon white wine vinegar
½ teaspoon Dijon mustard 
¼ teaspoon turmeric powder
½ -1 organic lemon juice
2 teaspoons shiro (mild, white) miso paste, or to taste
Pinch of ground white pepper
 
Preheat oven to 400°F.
On a baking sheet covered in parchment paper place the cherry tomatoes cut side up and the head of garlic, its loose papery skins removed. 
Sprinkle the tomatoes with thyme or tarragon leaves and roast the garlic for about 20 minutes or until it is soft, and 5 to 10 minutes longer for the tomatoes or until their cut edges have begun to brown and crisp up.
Separately steam the French beans and diced potatoes. Steam the beans until they are just tender. Start testing for doneness after 5 minutes. Steam the potatoes until they are cooked but still intact. Start testing them for doneness after 10 minutes. Do not overcook.  Plunge the cooked beans and potatoes into separate bowls filled with ice water to halt their cooking, firm up the beans and brighten their color. When they are cool, drain both bowls well and replace them in separate bowls.
Transfer both bowls to the fridge for an hour.
Combine all the mayonnaise ingredients in a high-speed blender. Blend on high until smooth. 
In a large mixing bowl, gently combine the steamed beans and potatoes. Gently fold in as much of the mayonnaise as you like. 
Top with the roasted tomatoes.
Right before serving garnish with chopped chives and lemon zest.