Directions:
- Cook beans in large saucepan of boiling salted water until crisp tender, 4 minutes.
- Drain.
- Transfer to bowl of ice water.
- Drain; pat dry with paper towels.
- Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes.
- Drain; transfer to large bowl.
- Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes.
- Whisk, vinegar, shallot, and mustard in small bowl.
- Gradually whisk in oil.
- Pour over potatoes and toss to coat.
- Cool completely.
- Mix in green beans and parsley.
- Season to taste with salt& pepper.
- Can be made 1 day ahead.
- Cover& refrigerate.
- Serve cold or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.59 Kcal (1468 kJ) | ||
| Calories from fat | 239.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.66g | 41% | |
|---|---|---|---|
| Sodium | 51.97mg | 2% | |
| Potassium | 657.05mg | 14% | |
| Total Carbs | 24.8g | 8% | |
| Sugars | 4.21g | 17% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 3.77g | 8% | |
| Vitamin C | 17.9mg | 30% | |
| Iron | 1.8mg | 10% | |
| Calcium | 35.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 167.47 Kcal (701 kJ) | ||
| Calories from fat | 114.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.73g | 41% | |
|---|---|---|---|
| Sodium | 24.83mg | 2% | |
| Potassium | 313.85mg | 14% | |
| Total Carbs | 11.85g | 8% | |
| Sugars | 2.01g | 17% | |
| Dietary Fiber | 1.97g | 17% | |
| Protein | 1.8g | 8% | |
| Vitamin C | 8.5mg | 30% | |
| Iron | 0.8mg | 10% | |
| Calcium | 17.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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