Green Bean and Potato Salad

Serves 4-6


  • 3 cups small potatoes, sliced
  • 3 cups green beans, trimmed and in 1 - 2 inch pieces
  • 2 tablespoons wine vinegar
  • 1/4 teaspoon garlic or onion powder
  • freshly ground pepper and dill weed to taste
  • 1 - 2 teaspoons olive oil (optional)
  • 2 teaspoons Bragg Liquid Aminos
  • 1 tablespoon fresh lemon juice

Cook each of the vegetables separately in salted water until just tender.  Do not overcook.

Drain vegetables and spread out on a plate to cool.  Drizzle a little vinegar over warm potatoes. Sprinkle garlic powder or onion powder, freshly ground pepper and some dill weed over potatoes. Cool.

Transfer potatoes into a bowl when cool, add green beans, olive oil, Bragg Liquid Aminos, fresh lemon juice and gently mix. Taste to correct seasonings. Serve cold or at room temperature.