Rustic Potato Salad


  • 4 potatoes, Yukon Gold or red potatoes
  • 3.5 oz of green beans
  • 4 oz of spinach
  • 1 sliced turnip
  • 2 beets, cooked
  • 3 tbsp Liquid Gold Fig Balsamic Vinegar
  • 3 tbsp mild Liquid Gold Extra Virgin Olive Oil
  • Sea Salt
  • Black Pepper


  1. Wash and cut potatoes in small cubes, unpeeled. In a large saucepan, steam the potatoes and the green beans until tender. Add the spinach and the sliced turnip and cook for 3 more minutes. Dice the cooked beets.
  2. Mix all the vegetables together and drizzle with the olive oil and the Fig Balsamic Vinegar to coat. Season with salt and crushed black pepper to taste. Serve immediately.

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