Dill Potato Salad

>> Wednesday, January 11, 2012

GOOD NEWS: It's January 11th -- ten days after the New Year began -- and I'm still doing well with the healthy eating. This recipe makes a great, filling lunch that lasts for four days for one OR two days for two. The dill is key for us, but if you're into another type of flavoring, go with it. We used walnut oil because it's what we had, but olive oil (or grapeseed, even avocado!) is also a good substitute.

I'd like to focus the blog on menu planning next week. I've been a champ at it lately. Since we're on an incredibly tight budget, our food money has to stretch farther than ever these days. I've been mapping out meals on the weekends and buying specifically for those meals. It's working fantastically for us -- so much so that we're finding no reason to order out, even with a newborn in the house.

And we're still eating like vegetarian royalty.


What you'll need . . .
  • 5 to 6 medium red potatoes
  • 2 to 3 cups frozen green beans
  • 15 ounce can of Canelli beans, drained and rinsed
  • 1/3 cup walnut oil
  • 2 to 3 tablespoons white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon dill
Method . . .
  1. Fill a stock pot with cold water and bring to a boil. I put a tablespoon of salt in there, too.
  2. Scrub and rinse potatoes. Cut into 1/2 to 1 inch slices (I cut mine in half first). Then put them in the boiling water to cook for about 10 minutes. Potatoes should be soft, but not mushy.
  3. In a large bowl, mix together the walnut oil, vinegar, salt, pepper, and dill. You can add more oil if you want, but I found that 1/3 cup does the trick.
  4. Put a tablespoon or 2 of the oil mixture into a pan and heat over medium heat. Pour your green beans into the pan and cook until softer, but still slightly crisp.
  5. When your potatoes are done cooking, drain and then place them in the bowl with the oil mixture. Add the green beans, too. Then add your drained and rinsed white beans. Mix well until everything is coated.
  6. Portion out for 4 lunches in all.
NOTE: You'll obviously want to refrigerate those portions, but you can serve this salad hot or cold. I prefer it somewhere in between those extremes.

Sorry to be brief today. I'm working to get Ada on SOME sort of schedule. If you'd like to read more about life at our house these days, check out (never home)maker, baby! Ada is 8 weeks old, and I'm sharing a postpartum update.

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