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Garlicky Green Bean-Potato Salad

Yield 6 servings (serving size: 1 cup)
Fresh yellow wax beans can be substituted for the green beans, if desired.


  • 1 1/2 pounds yellow Finnish potatoes or red potatoes
  • 3/4 cup fat-free, less-sodium chicken broth
  • 2 cups (1/2-inch) cut green beans (about 1/2 pound)
  • 10 garlic cloves, peeled
  • 2 tablespoons rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fat-free, less-sodium chicken broth
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 150
  • caloriesfromfat 29 %
  • fat 4.8 g
  • satfat 0.4 g
  • monofat 3.3 g
  • polyfat 0.5 g
  • protein 3.9 g
  • carbohydrate 23.5 g
  • fiber 2.9 g
  • cholesterol 1 mg
  • iron 2 mg
  • sodium 229 mg
  • calcium 40 mg

How to Make It

  1. Cut potatoes into quarters. Cut each piece into 1/2-inch-thick slices. Pour 3/4 cup broth into bottom of a 6-quart pressure cooker; layer the potatoes, green beans, and garlic in cooker. Close lid securely; bring to high pressure over high heat (about 9 minutes). Adjust heat to low or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid.

  2. Drain potato mixture in a colander, reserving garlic cloves; place potato mixture in a large bowl. Combine reserved garlic cloves, vinegar, and remaining ingredients in a blender, and process until smooth. Drizzle the garlic dressing over potato mixture; toss gently to coat.