Warm Fingerling Potato Salad
pound fingerling or new potatoes, halved
cup fresh green beans, trimmed and cut into 2-inch pieces
tablespoons olive oil
tablespoons white or red wine vinegar
tablespoons snipped fresh parsley
teaspoons Dijon-style mustard
teaspoon freshly ground black pepper
cup pitted Nicoise olives, halved
- Place potatoes in a 1-1/2-quart microwave-safe casserole dish. Top with green beans. Sprinkle with the 1/4 teaspoon salt. Cover and micro-cook on 100% power (high) for 7 to 9 minutes or until potatoes are tender, stirring once. Drain potato mixture.
- For vinaigrette, in a screw-top jar combine the oil, shallot, vinegar, parsley, mustard, rosemary, the 1/8 teaspoon salt, and pepper. Cover and shake well.
- In a bowl combine potato mixture, vinaigrette, and olives; toss gently to coat. Transfer salad to serving bowl. Serve immediately or chill completely and serve cold. Makes 4 servings.
Nutrition Facts(Warm Fingerling Potato Salad)
- Per serving:
- 202 kcal cal.,
- 12 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 8 g monounsatured fat),
- 333 mg sodium,
- 21 g carb.,
- 4 g fiber,
- 8 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet