Herby Summer Salad
Cooking Times
Ingredients
- ¼ cup chopped Cal-Organic Red Onions
- 8 oz. Cal-Organic Rainbow Fingerling Potatoes
- 12 oz. Cal-Organic Green Beans
- ¼ cup Cal-Organic Dill
- 2 tbsp. olive oil
- 2 tsp. yellow mustard
- 3 large hard-boiled eggs, chopped
- Freshly ground pepper, to taste
Directions
- In a medium saucepan, bring water to a boil. Add potatoes, cover and boil until tender, about 15 minutes. Add green beans and continue to boil for another 5 minutes. Remove vegetables and rinse well.
- In another saucepan, bring water to a boil. Add in 3 large eggs and set a timer for 8 minutes. Remove eggs and place in a bowl with cold water. Shell eggs once cooled.
- In a large bowl, whisk together the dill, olive oil, mustard and pepper. Quarter the potatoes and roughly chop the hard-boiled eggs. Mix the dressing, potatoes, green beans, red onion and eggs together. Garnish with fresh dill and enjoy!
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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