At a Glance
- Potato Type: Reds
- Prep Method: Boiled
- Special Requests: Gluten Free
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
This not just another potato salad, but an especially good one, with crisp-tender green beans and a simple but luscious dressing. Enjoy it warm as a dinner side dish or take it along to a picnic or potluck.
Ingredients
1 1/3 pounds (4 medium) unpeeled red or white potatoes, halved and sliced ¼ inch thick.
8 ounces green beans (such as Blue Lake), trimmed and cut into thirds
Salt
3 tablespoons prepared honey mustard or hot-sweet mustard
2 tablespoons each unseasoned rice vinegar and canola oil
½ cup finely chopped red onion
Freshly ground black pepper
Preparation
In 3-quart saucepan, cover potatoes with water; add 1/2 teaspoon salt. Bring to boiling over high heat. Reduce heat to medium, cover and cook until potatoes are almost tender, about 6 minutes. Add beans; cover and cook 3 or 4 minutes or until potatoes are just tender. Drain thoroughly and cool 5 minutes. Meanwhile, in large bowl, whisk mustard, vinegar and oil until thoroughly blended and smooth. Add onion, potatoes and beans; toss gently to coat. Season with salt and pepper, to taste. Serve warm or at room temperature
Calories: 226 Fat: 9g Sodium: 218mg Vitamin C: 38% Fiber: 6g Protein: 6g Potassium: 894mg
