Green Bean Potato Salad with Tomatillo/Avocado dressing

August 25, 2007

Green Bean Potato Salad with Tomatillo/Avocado dressing

Mary Leuchtenberger, Tucson CSA

5 or 6 medium potatoes
1 share green beans, chopped
2 shallots, chopped
1 stalk celery, chopped
rice vinegar
2 large tomatillos
1 garlic clove
1/2 avocado
1/2 cup plain yoghurt
3 hard boiled eggs

Cut potatoes in half and boil until cooked through, but not too soft. Chop green
beans and add to pot of potatoes during last few minutes of cooking.  Drain and
allow to cool. Chop warm potatoes and place in bowl with green beans, shallots,
and celery. Sprinkle with rice vinegar and refrigerate overnight.

Blend tomatillos, avocado, garlic and yoghurt in blender or food processer until
smooth. Stir dressing into potato salad, while adding chopped hard boiled eggs.
This tangy dressing goes well with any salad, and can be used as a dip too.

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