Green Bean and Potato Salad
With new potatoes, purple potatoes and green beans, this salad makes a colorful sensation at cookouts and potlucks.
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Green Bean and Potato Salad
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Directions
- 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.
- 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)
- Per serving:
- 129 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 0 mg chol. ,
- 105 mg sodium ,
- 16 g carb. ,
- 3 g fiber ,
- 2 g pro.