Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Recipe by Cooking Light September 1998

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

150 calories; calories from fat 29%; fat 4.8g; saturated fat 0.4g; mono fat 3.3g; poly fat 0.5g; protein 3.9g; carbohydrates 23.5g; fiber 2.9g; cholesterol 1mg; iron 2mg; sodium 229mg; calcium 40mg.
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