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Green Bean and Potato Salad

Makes: 6 to 8 servings
Prep 25 mins Cook 10 mins
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,
  • cal. (kcal) 129,
  • Fat, total (g) 7,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 16,
  • fiber (g) 3,
  • pro. (g) 2,
  • vit. A (RE) 52,
  • vit. C (mg) 15,
  • sodium (mg) 105,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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