Kaleidoscope Potato Salad
8 ounces small -- red new potatoes
8 ounces purple potatoes
8 ounces green beans -- trimmed
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon snipped fresh rosemary or 1/2 teaspoon -- dried rosemary -- crushed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup sliced green onions or 3 tablespoons snipped chives
1. Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last 3 to 5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain.
2. In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently. Serve immediately. Makes 6 to 8 side-dish servings.
Comments: This colorful side dish is a delight to look at as well as to eat.
You make this potato salad using green beans, red and purple potatoes, and green onion. The recipe calls for oil and vinegar dressing instead of mayo, which means it is lower in calories and fat than the classic version. What a great salad to take on your next picnic.
8 ounces small -- red new potatoes
8 ounces purple potatoes
8 ounces green beans -- trimmed
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon snipped fresh rosemary or 1/2 teaspoon -- dried rosemary -- crushed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup sliced green onions or 3 tablespoons snipped chives
1. Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last 3 to 5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain.
2. In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently. Serve immediately. Makes 6 to 8 side-dish servings.
Comments: This colorful side dish is a delight to look at as well as to eat.
You make this potato salad using green beans, red and purple potatoes, and green onion. The recipe calls for oil and vinegar dressing instead of mayo, which means it is lower in calories and fat than the classic version. What a great salad to take on your next picnic.
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