Red Potato and Green Bean Salad

Serves: 4 to 6

No votes yet

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

Ingredients

Balsamic Vinaigrette

Preparation

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

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login