Chill the potatoes overnight to triple their resistant starch properties and lower their glycemic load.
1/2 lb (250g) potatoes
1/2 lb (250g) green beans
For the dressing:
1/2 tbsp vinegar
1/2 tsp mustard
1/2 tbsp olive oil
1/4 tsp honey
Salt and pepper for taste
1 tbsp spring onions, chopped (optional)
Total Fat 4g
Total Carbohydrate 27g
Dietary Fiber 6.7g
1Peel and cut the potatoes into equal chunks, wash the green beans and cut each into three strips. We are making everything bite-size.
2Boil the potatoes in a medium-sized pot on high heat for 20 minutes. Add the beans to the same pot and continue boiling for another 10 minutes. Drain the water and set the potatoes and the green beans aside.
3Mix all the ingredients for the dressing.
4Drizzle the dressing over the vegetables and serve. Alternatively, chill the vegetables in the fridge and add the dressing the next day for additional nutritional benefits.