Thinly sliced potatoes meld with caramelized onions and roasted Hatch chiles for a hearty, creamy dish.
Creamy potato salad is tossed with mustard dressing, coconut “bacon” bits, chopped celery, and a bit of mild onion. I topped it with fresh chive blossoms from my garden. You can use finely minced chives if you like. This healthy take on potato salad is gluten-free and vegan, perfect for a holiday barbeque.
Sometimes the simplest is also the best. Simply cooked fresh farmer’s market green beans (French haricots verts) are served with garlic toasted briefly in olive oil. Voila!