I had the wonderful privilege of hearing Chef AJ speak and watching her cooking demonstration at the Tampa, Florida VegFest last weekend. She emphasizes eating clean, unprocessed whole foods, and staying away from oil and added sugar/salt. She also advocates eating green veggies for breakfast! In her cooking demonstration, we were served a filing quinoa salad that used only lime juice and fresh herbs as dressing. It was delicious. I started thinking about all the things I could add citrus juice and herbs to as dressing – and this recipe for warm potato salad was born.
- 28 ounces Honey Gold Potatoes
- 2 smallish yellow onions
- 1/2 pound fresh whole green beans
- 1 lemon
- 1 lime
- 1/4 cup fresh dill
- 1/4 cup fresh chives
- 2 garlic cloves, very finely minced
- 2 tablespoons dijon mustard
- 1 teaspoon agave nectar or maple syrup
- Preheat oven to 400 degrees. Quarter the potatoes, then cut the quarters in half. Slice the yellow onions thinly and arrange on a large baking sheet with the potatoes. Spray baking sheet with cooking spray first, or use parchment paper or a silpat to prevent sticking. Roast for twenty minutes.
- Cut any tips off the green beans and arrange on a second baking sheet. Place them on the upper rack of the oven. Stir the potatoes to prevent any sticking, and flip some over so they brown on both sides. Roast for an additional twenty minutes, stirring the potatoes once more halfway through.
- After the green beans are in the oven, zest the lemon and lime and place zest in a bowl. Top with the juice of the entire lime and the juice of half of the lemon. Chop the fresh dill and chives, and add with the minced garlic to the citrus juice. Whisk in dijon mustard and sweetener and leave the dressing’s flavors to meld for at least 10 minutes.
- Chop the roasted green beans into bite size pieces. Toss with potatoes and dressing, and serve immediately.