ITALIAN POTATO SALAD

makes 6-8 portions 

Recipe for a bigger company or people who love potato salad. As usual with potatoes (or any cooked high carb foods like potatoes, rice, pasta), it’s best to cook them the day before and refrigerate. Cooking your potatoes and refrigerating them overnight will help to convert a big part of carbs into resistant starch (food for your gut bacteria), which results in a much more stable blood sugar levels and much better fed gut microbiome. 

Ingredients:

• 1.8 kg potatoes cut into 1” chunks
• 3 Tbsp red wine vinegar
• salt and pepper to taste
• 400 gr green beans* 
• 2 cups cherry tomatoes halved
• 1 can black olives sliced
• 1/2 cup diced red onion
• 1/2 cup chopped fresh parsley
• 3 cloves garlic finely chopped
• 1/2 tsp red chili flakes

*frozen fine beans will work equally well, just thaw them, no need to cook again.

Red wine vinaigrette:

• 1/2 cup extra-virgin olive oil
• 3 Tbsp red wine vinegar
• 2 cloves garlic minced
• 2 tsp Dijon mustard
• 1 tsp dried Oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly-cracked black pepper

Method:

1. Bring a small pot of salted water to a boil. Drop in the beans and boil for 3 minutes only. Drain and run under cold water to stop the cooking. Set aside and cut in half.
2. Bring a large pot of salted water to a boil. Add the potatoes & reduce to a lightly rolling boil over medium heat. Cook the potatoes for 20-25 minutes or until fork tender. Drain and put into a big bowl.
3. Immediately season the potatoes well with salt and pepper and 3 tbsp red wine vinegar. Stir to combine and allow to sit for 5 minutes. 
4. Add the tomatoes, olives, green beans, onion, parsley, garlic and chili flakes and stir to combine. 
5. When the potatoes are still warm, add the vinaigrette and combine. Check for seasoning. Serve warm or cold.