This dish makes a savory mouthwatering vegan side or full lunch. It’s a great way to use up all those veggies from the garden! Be sure to cook your potatoes almost all the way through before adding the other ingredients!
8-10 medium red potatoes, cleaned and diced small
2 cups green beans cut in half
1 onion, chopped finely
1 bunch parsley, chopped
Sea salt and freshly ground black pepper
2 tablespoons whole grain mustard
3 tablespoon good olive oil
In a hot, large cast iron pan (stainless steel will work too) heat some olive oil and add the potatoes. Flip every few minutes to keep from burning (10-15minutes). Once the potatoes are close to fully cooked add the onion, green beans and salt and pepper. Cook for another 5-10 minutes, stirring occasionally to keep it from burning. Mix together the olive oil and mustard and drizzle over potatoes while warm. Serve warm.