Ingredients
- 3 pounds red and blue wisconsin potatoes
- 1 pound fresh green beans
- 1 cup finely julianned fresh basil
- 1 small shallot
- 1 garlic bulb
- 3/4 cups fat free greek yogurt
- 1/2 cups mayonaise
- 3/4 cups strained bread & butter pickle juice
- 1 tablespoon apple cider vinegar
- 1 tsp agave or sugar
- 1 tsp tapitio
- 1/8 tsp black pepper
- 1/4 tsp Sea salt
Servings:
Units:
Instructions
- Dressing: Put yogurt, mayonaise, pickle juice, apple cider vinegar, agave or sugar and tapitio in a medium size bowl. Whisk ingredients together. Finely mince shallot and garlic in food processor, add to yogurt mixture and whisk well, add salt and pepper, set aside.
- Remove stems from basil and finely julienne leaves. Set Aside.
- Bring enough salted water with a bay leaf to cover potatoes to a boil. Meanwhile dice potatoes into 4 or 6 pieces depending on size of potatoes. Add to boiling water and cook about 15 minutes, potatoes should be somewhat crisp. Remove and set on a cookie sheet or flat pan to partially cool.
- Bring salted water to a boil in a 2 qt. saucepan. Wash and remove ends from string beans, cut into 2 or 3 pieces, depending on size of beans. Put into boiling water and cook about 5 minutes, remove immediately and place in ice cold water to stop cooking. set aside.
- Place half potatoes in bowl, add half of string beans and half of basil, then cover with ample amount of dressing. Add remaining potatoes, string beans and dressing....
- Sprinkle with remaining basil. Let sit at least half hour to meld flavors.
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