Garlicky Green Bean-Potato Salad

Fresh yellow wax beans can be substituted for the green beans, if desired.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 29%
  • Fat: 4.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.9g
  • Carbohydrate: 23.5g
  • Fiber: 2.9g
  • Cholesterol: 1mg
  • Iron: 2mg
  • Sodium: 229mg
  • Calcium: 40mg

Ingredients

  • 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

Preparation

  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.
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