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Potato and Green Bean Salad Recipe

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This recipe for Potato and Green Bean Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 oz. uncooked potato(es), fingerling variety, scrubbed, sliced into 1/4-inch-thick rounds
8 oz uncooked green snap beans, stem ends trimmed, cut into bite-size pieces
6 Tbsp fat-free reduced sodium chicken broth
1/4 C. uncooked shallot(s), finely chopped
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp table salt
1/2 tsp black pepper, freshly ground
3 Tbsp olive oil, extra-virgin
3 Tbsp fresh tarragon, chopped
3 Tbsp dill, fresh, chopped
3 Tbsp chives, fresh, chopped
Directions:
Directions:
Put potatoes into a large pot. Fill pot halfway up with water; bring to a boil over high heat. Boil until almost tender, about 6 to 8 minutes. Add green beans and cook until potatoes are tender and green beans are crisp-tender, about 2 to 3 minutes more. Drain; rinse under cold water and drain again.

Meanwhile, to make dressing, in a large serving bowl, whisk together broth, shallots, vinegar, mustard, salt and pepper. Drizzle in oil, whisking, until blended; stir in tarragon, dill and chives.

Add potatoes and green beans to bowl; toss gently, taking care not to break up potatoes, until mixed and coated with dressing. Yields about 1 cup per serving.
Personal Notes:
Personal Notes:
You can cover and refrigerate the potato salad for up to 1 day.

 

 

 

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