If I were to define my summer by two recipes, it would be the Raspberry Hibiscus Iced Tea I posted at the end of June, and this potato salad.
Chopped basil, toasted pine nuts, garlic, and flaked sea salt make the most magical of ingredient combinations, and the garbanzo and green beans give it healthy doses of protein and veggies, respectively. I also tossed all of the above in a generous dose of Thrive Algae Oil.
I know what you’re thinking…algae oil?? Does it taste like algae? The answer is, no. Not even a little bit. It has a very neutral flavor that lets other ingredients do the “talking.” But the most impressive thing about algae oil is that it has 75% less saturated fat than olive oil, as well as the highest level of monounsaturated fat—i.e. the good fat. Another pretty compelling selling point for algae oil is that it has the highest smoke point (485 degrees) when compared to other oils on the market. So, it lasts longer when frying, and there’s less burning in the pan—I definitely noticed both of these perks as I cooked with it. I am a fan, and also very curious to see if algae oil turns into the new coconut oil…time will tell!
This recipe is a great, healthy alternative to traditional potato salad, and may I be so bold as to say, a contender for your Labor Day spread? I’m sure I will still be enjoying it well into those sunny September days we’re usually pretty lucky to have in Seattle.
Hope you like it!
Basil Potato Salad*
Prep time: 1o min | Cook time: 10 min | Ready in: 25 min
Serves 4 to 6
1-1/2 lbs. small, multi-colored potatoes
1 lb. green beans
1 cup chopped basil
3 cloves garlic
1 cup pine nuts
1 15-ounce can garbanzo beans
1 tablespoon sea salt flakes, or to taste (if you substitute with regular salt, start with 1/2 of a teaspoon, then add to taste)
1/4 cup Thrive Algae Oil
- Cut potatoes into smaller, evenly sized pieces.
- Cut ends off green beans, then chop into 1- to 2-inch pieces.
- Chop basil.
- Mince garlic.
- Pour pine nuts into a medium skillet over medium heat and cook, stirring constantly, until pine nuts are golden brown. Pour into a separate dish and set aside.
- Fill a large pot halfway with water, and bring to a boil on the stove top over high heat. Add potatoes, cover, and cook for 5 to 7 minutes, until potatoes are almost done.
- Add green beans and cook for another minute, until beans turn bright green.
- Drain potatoes and green beans, and rinse in cold water to stop them from cooking.
- Rinse and drain garbanzo beans.
- In a large bowl, stir together cooked potatoes, green beans, garbanzo beans, pine nuts, minced garlic, chopped basil, salt, and Thrive Algae Oil.
Serve immediately, or refrigerate, covered, until you’re ready to serve.
*This recipe is adapted from a very tasty and fun visit I had to Hipcooks Seattle at the start of the summer.