Summer Potato Salad with Green Beans

Summer Potato Salad with Green Beans

Dressed with a Chive Vinaigrette and served warm, this potoato salad can be made in just 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

Servings (about 3/4 cup each)

1 1/2
lb red-skinned potatoes, unpeeled, quartered (about 2 cups)
4
oz green beans, cut into 1 1/2-inch pieces (about 1 cup)
1/4
cup olive oil
1
tablespoon white wine vinegar
2
teaspoons coarse-grained Dijon mustard
3/4
teaspoon salt
1/4
teaspoon pepper
2
tablespoons chopped fresh chives
1
tablespoon chopped fresh parsley
  1. Fill large saucepan half full of water; bring to boiling over high heat. Add potatoes; cook 11 to 12 minutes or until just tender. Drain.
  2. Meanwhile, fill medium saucepan half full with water; bring to boiling over high heat. Add beans; cook 4 to 5 minutes or until crisp-tender. Drain; rinse with cold water.
  3. Meanwhile, in medium bowl, combine oil, vinegar, mustard, salt and pepper with whisk. Stir in chives.
  4. Carefully fold potatoes and beans into vinaigrette. Spoon into serving bowl. Garnish with parsley.
Makes Servings (about 3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For an easy menu, pair this salad with grilled steaks. Add 1/2 cup sliced celery, for more crunch and color.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.