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Green Bean and Potato Salad
Ingredients
-
8
ounces small, red new potatoes
-
8
ounces purple potatoes
-
8
ounces green beans, trimmed
-
3
tablespoons olive oil
-
3
tablespoons white wine vinegar
-
1
tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
-
1/4
teaspoon salt
-
1/4
teaspoon ground white pepper
-
1/4
cup sliced green onions or 3 tablespoons snipped chives
Directions
1. Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last 3 to 5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain.
2. In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently. Serve immediately. Makes 6 to 8 side-dish servings.
Nutrition Facts
(Green Bean and Potato Salad)
- Servings Per Recipe 6,
- Calories 129,
- Protein (gm) 2,
- Carbohydrate (gm) 16,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 52,
- Vitamin C (mg) 15,
- Sodium (mg) 105,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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