Green 'n' Red Potato Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
FROM the first time I made it, this has been my favorite recipe for fresh green beans. I serve it as a main vegetable with any kind of meat, fish or chicken. It is a wonderful salad for a picnic and is a good side dish for hamburgers, hot dogs or barbecue. Ingredients:
1-1/3 cups cubed red potatoes (1-inch pieces) |
1 cup cut fresh green beans (1-inch pieces) |
2 tablespoons sliced pimiento-stuffed olives |
1/8 teaspoon salt |
dash pepper |
mustard dill dressing: |
1 tablespoon olive oil |
1 tablespoon dijon mustard |
2 teaspoons red wine vinegar |
1 teaspoon lemon juice |
1 teaspoon dill weed |
1/4 teaspoon sugar |
Directions:
1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Meanwhile, place beans in another saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
2. Drain potatoes and beans; place in a bowl. Add the olives, salt and pepper. Cover and refrigerate until chilled.
3. In a small bowl, combine the dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving. Yield: 2 servings.
|
|