Green Bean-and-New Potato Salad

Ingredients

• 2 pounds new red potatoes, quartered
• 1 teaspoon salt
• 2 qt. water
• 2 tablespoons salt
• 2 pounds thin fresh green beans, trimmed
• Rosemary Vinaigrette

Preparation

1. 1. Bring new potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven; cook 18 to 20 minutes or until potatoes are tender. Drain and let cool.
2. 2. Bring 2 qt. water and 2 Tbsp. salt to a boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
3. 3. Combine green beans and potatoes in a large bowl. Pour Rosemary Vinaigrette over green bean mixture, tossing to coat. Cover and chill until ready to serve.