With new potatoes, purple potatoes and green beans, this salad makes a colorful sensation at cookouts and potlucks.

Source: Better Homes and Gardens

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Recipe Summary

cook:
10 mins
total:
35 mins
prep:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

129 calories; fat 7g; saturated fat 1g; carbohydrates 16g; insoluble fiber 3g; protein 2g; vitamin a 51.5RE; vitamin c 14.8mg; sodium 105mg; calcium 30.3mg; iron 1.4mg.
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