Potato Salad with Parmesan Cheese and Parsley

  • 1 cup cooked navy beans
  • 4 medium potatoes; medium dice
  • 1 small red onion; fine dice
  • ¼ cup olive oil
  • 2 cloves fresh garlic; minced
  • 1 tsp. ground sage
  • 1 tsp. dried rosemary
  • 2 tbsp. whole grained mustard
  • 1 tbsp. red wine vinegar
  • 1 cup peas; defrosted
  • 1/3 cup parmesan cheese; grated
  • ¼ bunch parsley; washed, dried, and chopped
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper

In a large stock pot, place potatoes and enough water to just cover. Bring to a boil, and cook gently until tender but not falling apart. Darin and allow to cool slightly. Separately, in a sauté pan, cook onions in oil until soft and translucent. Add garlic and herbs and cook until very fragrant. Remove pan from heat and add remaining ingredients. Combine with cooked potatoes and beans. Taste and adjust seasoning if needed. Garnish with a little more fresh parsley.

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