If you are celebrating memorial day this weekend and want to bring a low-FODMAP dish to the party, give this French-inspired recipe a whirl. It is healthy, way easy, and doesn’t cost a lot to prepare. I like to use a waxy potato like Red Bliss, New Potatoes or Fingerlings for potato salads, since they have a creamier texture and are a little less starchy than the common Idaho or Russet. If you want to experiment with different flavors you can easily switch out the herbs, or add a squeeze of fresh lemon juice. You can enjoy this recipe slightly warm or at room temperature, which I prefer, as it brings out the flavors of the herbs and dressing. This makes an excellent side dish, or you can enjoy it as a main salad with fresh lettuce or arugula. Bon appetit and Happy Memorial Day!
Potato, Bean, and Egg Salad
Serves: 6
Total Time: 40 minutes
Ingredients:
2 pounds of potatoes
1 pound green beans
4 large eggs
1 Tablespoon capers
2 teaspoons Dijon mustard
¼ cup white wine vinegar
¼ cup extra virgin olive oil
2 Tablespoons roughly chopped parsley
2 Tablespoons chopped chives
salt and pepper to taste
Preparation Instructions:
Bring a large pot of water to boil. Add potatoes and cook until the potatoes are firm but easily pierced with a knife, about 30 minutes.
While the potatoes are cooking trim the ends of the beans.
Place the eggs in a pot and cover with cold water. Bring to a boil and then turn off the heat and cover. Let the eggs sit in the hot water for 10 minutes for a firm yolk. Drain and cool in a bath of ice water. Peel and quarter each egg. Set aside.
Place the beans in the pot with the potatoes for the last 3-4 minutes of cooking the potatoes. Drain and set aside. If potatoes are large, you can roughly chop to desired size.
While the potatoes, beans and eggs are cooling, make the vinaigrette: combine the capers, mustard, vinegar, and olive oil in a small bowl. Whisk well to combine.
Combine all ingredients together in a large bowl and sprinkle with parsley, chives and salt and pepper to taste.
