Green Bean and Potato Salad
Recipe from Better Homes and Gardens

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


Green Bean and Potato Salad

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Servings: Makes 6 to 8 side-dish servings.
Prep Time: 25 mins
Total Time: 35 mins
Related Categories: Bean Salad, Low Calorie, Low Sodium, Potato Salad, Vegetarian
 
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Ingredients
  •   8 ounces
    small, red new potatoes
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  •   8 ounces
    purple potatoes
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  •   8 ounces
    green beans, trimmed
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  • 3  tablespoons
    olive oil
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  • 3  tablespoons
    white wine vinegar
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  • 1  tablespoon
    snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground white pepper
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  • 1/4  cup
    sliced green onions or 3 tablespoons snipped chives
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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 information
Calories 129, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 16 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 5%, Vitamin C 25%, Calcium 3%, Iron 8%. Exchanges: Starch 1, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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