Who would’ve thought that the new foodie fad of 2009 would’ve been cheap eats? Sustainable, green, eco-friendly, yes. Finding a way to eat fabulously for less than a three course meal from McDonald’s dollar menu, maybe not. But that’s where some of us find ourselves treading the waters of gourmet on a budget. Let gourmet mean whatever it means to you. To us, it’s not so much fancy; just fresh, varied, not quite ordinary, invigorating to the taste buds. And now that we’re in this current recession/depression/money flow cessation, gourmet’s going to also be wallet friendly. Because when the government sends you an I-O-U instead of your tax refund, you’re going to wish you’d been frugal rather than frivolous. Let the coin counting commence!
From one of our local grocers, the total cost of this meal (not including our pantry staples of olive oil and salt) was $4.29. Usually we don’t calculate servings with our recipes, but this salad as a side dish could serve 8-10 people. That’s pennies folks!
Potato and Green Bean Salad – Serves 8 to 10
2 pounds red and white potatoes, chopped into 1 inch cubes
3/4 pound green beans
2 cups cherry tomatoes
1 red onion, sliced
3 cloves garlic, minced
1/2 cup dill, chopped
1/2 cup parsley, chopped
1. Boil potatoes in salted water until fairly soft but not mushy, approximately 10-15 minutes.
2. While potatoes boil, roast tomatoes and red onion in 400 degree oven until onions soften and tomatoes begin to burst, approximately 20-25 minutes.
3. When potatoes are ready, drain in a colander and place in a large bowl. Drop green beans into potato water and cook until bright green and firm, approximately 5 minutes. Drain and run under cold water to stop the cooking process. Add to the bowl with potatoes.
4. Once tomatoes and onions are done, stir into green beans and potatoes. Add garlic and herbs.
5. Just before serving, douse with olive oil and salt to taste.
And so we’ve entered this baby into the Potato Ho Down for February. Hopefully we’ll see it in the round up!
Click HERE for the printable recipe.
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The Duo’s Ethnic Exploration: Peru
Adrienne’s Test Kitchen
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