Summer Potato Salad with Spicy Fermented Green Beans

Summer Potato Salad with Spicy Fermented Green Beans

Posted by Charlotte Tzabari on

Potato salad, a summer staple!

There's two things that make this salad extra special. First of course is the tangy addition of our warm and spicy, probiotic and fermented green beans. Second is the delicious dressing, we opted for extra virgin olive oil blended with the brine from the green beans (no mayo here.) You can opt for another potato type (we like em red) and we recommend you enjoy this at room temperature. 

Whole30 Recipe Summer Potato Salad with Spicy Fermented Green Beans

Recipe:

  • 1 lb. mini red potatoes, halved
  • 1 Tbsp salt
  • 1 cup spicy fermented green beans, cut in half
  • ¼ cup olive oil
  • 2 Tbsp. spicy fermented green bean brine
  • ½ tsp pepper
  • ¼ tsp red pepper flakes
  • 2 Tbsp chopped parsley

  1. Place red potatoes in a medium pot and fill with cold water. Add salt. Bring to a boil and cook until tender, about 8 minutes (longer for bigger potatoes). Drain in colander and set aside.
  2. In medium bowl combine potatoes and green beans. Set aside.
  3. In small bowl whisk together olive oil and brine. Add black pepper and red pepper flakes and combine. Pour over potato and green bean mixture and toss to coat. Add a sprinkling of parsley to garnish.

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    Founded in 2010, Olive My Pickle began as a farmer’s market business in Jacksonville, Florida. Specializing in fermented and probiotic foods, the company’s product line has over 35 varieties of pickles, sauerkraut, kimchi, olives, vegetables and brines that ship nationwide.


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