Red Potato and Green Bean Salad | PCC Natural Markets

Red Potato and Green Bean Salad

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Balsamic Vinaigrette


In a large pot over medium-high heat, steam potatoes until tender. Remove from heat and let cool. Cut into quarters.

In a pot of boiling salted water, cook green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat and drain. Transfer beans to a bowl of ice water and let cool. When cool, drain and cut beans in half.

In a large bowl, combine potatoes, green beans, sweet onion and basil. Add balsamic vinaigrette and toss to coat. Season with salt and pepper to taste.

For Balsamic Vinaigrette

In a small bowl or jar, whisk ingredients together. Season to taste with salt and pepper.

Source: Sound Consumer August 2004

More about: green beans, potatoes


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