February is potato month! Here’s a great new way to make a potato salad. Green beans are a great addition to potato salad and add a great nutrition component to the recipe. It’s also a great vegan recipe to have on hand. Enjoy! We’ll be serving this in the restaurant from February 17 – 26.

Provencal Green Bean & Potato Salad


3 lbs. ½” cubed red potatoes

12 cups water

1 ½ tablespoons table salt

Bring water & salt to a boil. Add potatoes and cook until tender, but not mushy. Strain potatoes  and flash cool in ice water. Allow water to completely drain



¾ cup canola oil

3 tablespoons red wine vinegar

½ tablespoon minced garlic clove

2 teaspoons kosher salt

¼ teaspoon ground black pepper

Combine ingredients in a blender and blend to thoroughly combine.



3 cups drained canned green beans

1 ½ cups halved grape tomatoes

1 cup ¼” diced red onions

½ cup sliced black olives

cooked red potatoes


Combine ingredients in a mixing bowl and gently mix to coat ingredients. Season to taste with salt and pepper

Yields approximately 12 cups

3 thoughts on “FEBRUARY RECIPE”

  1. Whats with the coupons ? did they stop the bogo? and whats with the family dinner coupon for 19.99? thats 2 adults and 2 children. well have 2 adults and 2 children but one is now 14 . cant use that coupon ?maybe it shouldnt be called a family coupon anymore. or just have different coupons for different groups. we can no longert afford to eat at this restraunt any more.

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