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.

Servings:
Makes 6 to 8 side-dish servings.
Prep Time:
25 mins
Total Time:
35 mins
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Ingredients
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8 ouncessmall, red new potatoessee savings

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8 ouncespurple potatoessee savings

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8 ouncesgreen beans, trimmedsee savings

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3 tablespoonsolive oilsee savings

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3 tablespoonswhite wine vinegarsee savings

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1 tablespoonsnipped fresh rosemary or 1/2 teaspoon dried rosemary, crushedsee savings

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1/4 teaspoonsaltsee savings

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1/4 teaspoonground white peppersee savings

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1/4 cupsliced green onions or 3 tablespoons snipped chivessee savings

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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
Per serving: 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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