Summer Potato Salad with Green Beans

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

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Member Recipe By AndiatBettyCrocker

Prep Time 20 min
Total Time 20 min
Servings 4

Ingredients

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

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Directions

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.