potato salad


• 2 lbs. thinks fresh green beans
• 2 lbs. new red potatoes, quartered
• 1 tsp. salt
• 2 qt. water trimmed
• 2 Tbs. Peruvian Pink Salt
• 1 c. Rosemary Olive Oil

Preparation: Bring new potatoes, 1 tsp. salt and water to cover to a oil in a Dutch oven; cook 18- 20 minutes or until potatoes are tender. Drain and let cool. Bring 2 qt. water and 2 Tbs. salt to a boil in a Dutch over; add beans. Cook 6 minutes or until crisp tender; drain. Plunge beans into ice water to stop the cooking process; drain. Combine green beans and potatoes in a large bowl. Pour Rosemary oil over green bean mixture, tossing to coat. Cover and chill until ready to serve.

*Recipe courtesy of Rebecca Rather, Southern Living