Nancy’s Recipes

Side Dishes

Green Bean Salad with Rosemary Lemon Potatoes

Featured Product: Nancy’s Whole Milk Yogurt

 

Ingredients

  • 1 C. Nancy’s Whole Milk Yogurt
  • 1 Tbsp. finely chopped fresh Rosemary
  • 2 Cloves Garlic, minced
  • 1 Lemon, zested and juiced
  • Salt, to taste
  • 2 lb. Baby Red Potatoes, halved
  • 1 lb. Green Beans
  • Chopped Pistachios
  • Pomegranate Seeds

 

Directions

    1. In a small bowl, whisk together the yogurt, rosemary, garlic, lemon juice and zest. Season with salt.
    2. Place the halved baby potatoes in a steam basket over 1-2 inches of water. Bring the water to a boil and steam the potatoes for about 10 minutes until fork tender. Remove from the heat and season with salt.
    3. Toss the seasoned potatoes in a large bowl with half of the dressing. Cover and chill for at least one hour.
    4. Steam the green beans for 3-5 minutes until vibrant and transfer to an ice water bath for 2-3 minutes before draining and patting dry.
    5. Combine the dressed, chilled potatoes and green beans in a serving bowl, adding additional dressing as needed.
    6. Garnish with chopped pistachios and pomegranate seeds to serve.