I used to hate potatoes. I thought of them as bland and boring; a tuber not worth eating. Asides from its taste, or lack there of, I thought of potatoes as fattening, and unhealthy, mainly because I associated them with fast food and high fat snacks. Lets not even mention the picnic staple, potato salad: disgusting! (Have I ever mentioned I hate mayonnaise?) All this dishes/food placed potatoes on the not to eat list.

My opinion changed when I tried fingerling potatoes. Totally different from the classic potato, these are sweet, moist, and totally delectable. Roasted or boiled, fingerling potatoes are healthy and filling. They are a good source of vitamin C, vitamin B6, copper, potassium, manganese, and dietary fiber.

Rather than roasting, I decided to sauté the potatoes with green beans, sweet peas, vegetable broth, cilantro, and mustard for a sweet tangy, satisfying meal or side dish.

(my king of) Potato Salad

serves 3-4

• 2 tablespoons olive oil
• 6-8 fingerling potatoes
• 2 tablespoons olive oil
• 1-cup vegetable broth
• 1-cup sweet peas (approx.)
• 1-cup green beans (approx.)
• 1-teaspoon mustard
• Salt to taste
• Handful of cilantro

Wash potatoes, and trim green beans. Heat olive oil in saucepan, medium heat. Place potatoes on pan and cook for 5 minutes, flipping the potatoes halfway through. Add vegetable broth, and cover. Cook for 5-7 minutes, depending on size of potatoes. Remove lid and check for doneness. If soft, add mustard, sweet peas, and green beans. Cook for another couple of minutes, and place on serving bowl. Add cilantro, and check for taste, might need a couple of dashes of salt. Serve hot or cold.