BEST POTATO SALAD
(serves 4 as a side dish, 2 as a whole meal)
I call it roasted potato salad.
Best served warm but takes good cold too!
For the bean dressing:
Saute 4 cloves of thinly sliced garlic by warming 2 TBS organic olive oil in a skillet and swirl around the garlic until a light toasted color.
In a food processor finely chop:
1/2 organic red pepper
1 sprig organic fresh oregano
1 stalk of organic celery
Put above mixture into a mixing bowl with 1 drained can of organic cut wax beans (or frozen steamed), 1/8 cup of grass fed sheep feta, 1 crushed organic hot chili pepper (optional) 2 TBS organic olive oil, 2 TBS organic balsamic vinegar, and 4 cloves of sauted garlic in olive oil (above)
Stir all ingredients together and let sit to marinade.
Wash and slice using a crinkle mandolin slicer 10 medium organic potatoes. (or slice 1/2” thick)
Lay them out on a cookie sheet and brush with olive oil. Roast at 400 until brown.
Serve hot potatoes topped with the bean dressing.
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