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This may be prepared the night before and stored in the refrigerator.

Rebecca Rather
Recipe by Southern Living June 2006

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Recipe Summary test

prep:
10 mins
cook:
36 mins
total:
46 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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