Green Bean-and-New Potato Salad |
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Prep Time: 10 Minutes Cook Time: 36 Minutes |
Ready In: 46 Minutes Servings: 1 |
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This may be prepared the night before and stored in the refrigerator. Ingredients:
2 pounds new red potatoes, quartered |
1 teaspoon salt |
2 qt. water |
2 tablespoons salt |
2 pounds thin fresh green beans, trimmed |
rosemary vinaigrette |
Directions:
1. Bring new potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven; cook 18 to 20 minutes or until potatoes are tender. Drain and let cool.
2. Bring 2 qt. water and 2 Tbsp. salt to a boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
3. Combine green beans and potatoes in a large bowl. Pour Rosemary Vinaigrette over green bean mixture, tossing to coat. Cover and chill until ready to serve.
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