Harvest Time...Recipes #1: Best Potato Salad

Even though we are no where near harvest time, maybe we have some left-overs from the garden or hey for now we can …shhh…buy it from the grocery store.

I thought I would dedicate this series to some wonderful recipes using veggies and herbs…Maybe not just food recipes, I think I’ll throw in a few recipes for homemade cosmetics, beauty tonics and perhaps herbal teas…Feel free to join in and add your own recipes to this blog!

BEST POTATO SALAD (serves 4 as a side dish, 2 as a whole meal)

I call it roasted greek 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 olive oil in a skillet and swirl around the garlic until a light toasted color.

In a food processor finly chop:
1/2 red pepper
1 sprig fresh dill
1 stalk of celery

Put above mixture into a mixing bowl with 1 drained can of cut wax beans, 1/8 cup of sheep feta, 1 crushed hot chili pepper (optional) 2 TBS olive oil, 2 TBS 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 potatoes. (or slice 1/2” thick)

Lay them out on a cookie sheet and brush with olive oil….Roast at 400 until brown.

Seve hot potatoes topped with the bean dressing…Enjoy!!

-- Xploreorganics, 5b Canada, LFD 06-20