A cold potato salad is a hearty side dish to a grilled dinner and this one can be made up to two days in advance. I used a Fire Brew tonic to create an oh-so-good-for-you dressing. While the tonic has a spicy kick straight from the bottle, the mellow new potatoes smooth out the spice. Sitting in the fridge allows the flavors to infuse and frees up time when you have company coming over for BBQ. In keeping with Fire Brew’s health-conscious properties, I added some kidney beans for fiber. Market-fresh green beans are a flavorful way to give this salad a clean crunch. A big bonus of this salad is its dairy-free nature, so it can sit outside of the fridge all day making it great for summertime potluck parties.
Serves 4 as a side dish
- ¾ lb. small new potatoes: red, purple, or a combination*
- ⅓ pound green beans*
- ¼ cup chopped onion*
- 2 Tablespoons freshly chopped parsley*
- 4 Tablespoons Fire Brew Garden Blend*
- ¼ cup olive oil
- Good pinch of salt
- ½ can kidney beans
* available at the market
Scrub potatoes but don’t peel them. Set aside. Trim the green beans and cut into bite-sized pieces. In a medium pot, steam the green beans about four or five minutes until just tender crisp. Pierce with a fork to test for doneness. Remove from heat, remove steamer, and run beans under cold water to stop their cooking. Set aside.
Cut the larger potatoes in half or quarters. (I used some tiny ones too that I didn’t cut, but the cut ones soaked up more of the “vinaigrette” flavor.) Add potatoes and enough water to the pot to cover them. Bring to a boil over high heat and boil until tender (about eight minutes). While the potatoes are cooking, chop the onion and sauté on a low heat in a bit of olive oil or butter. Drain and rinse the kidney beans.
In a large bowl, whisk the Fire Brew Garden Blend, chopped parsley and olive oil. Drain the potatoes and, while still warm, add them to the bowl with the dressing. Toss thoroughly. Add the green beans, kidney beans and toss again. Let come to room temperature before placing in the fridge overnight (or up to two days). Serve cold or at room temperature.
Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.