Green Bean-and-New Potato Salad
This may be prepared the night before and stored in the refrigerator.
Yield: Makes 8 servings
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- 2 pounds new red potatoes, quartered
- 1 teaspoon salt
- 2 qt. water
- 2 tablespoons salt
- 2 pounds thin fresh green beans, trimmed
- Rosemary Vinaigrette
- 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. 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. 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.
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