This salad was the first real food we cooked in our new apartment. Five ingredients makes it simple, healthy, and a super alternative for traditional potato salad, which is higher in carbs and fat and calories.

This recipe is one of my favorites because:
I. I LOVE potato salad.
II. By replacing half the potatoes with green beans, we cut the carbs by 10g per cup (1 whole cup of this salad is 20g carb :15g potatoes, 4 grams green beans, 1 gram garlic), and add a yummy crunch and vitamins.
III. By replacing the mayonnaise with olive oil, the potato salad becomes more awesome.
IV. It just tastes good. And unlike mayonnaise salads, it keeps on tasting good for days.
V. It’s inexpensive.

Potato and Green Bean Salad

4 cups potatoes (I use a mix of the little red ones and the little yellow ones)
4 cups green beans
1/4 cup olive oil
3 tablespoons pressed garlic
2 teaspoons salt

Cut up the potatoes into uniform, bite sized pieces, and boil until soft. Drain them.
Cut the green beans into 1 inch pieces, and steam them until done.
Combine the pressed garlic and salt, and let the mixture sit for about 1/2 an hour. It’s important to actually let them sit for that long. The salt chemically changes the garlic and makes it about half as spicy, so three tablespoons of garlic doesn’t knock you over! After that time, squish the garlic and salt up with the back of a spoon until pasty.
Put the garlic/salt paste into the 1/4 cup of olive oil and stir it up. Put the potatoes and green beans in a bowl, and toss with the olive oil mixture. Serve cold.