Warm Potato and Green Bean Salad

Ingredients

• 16 ounces tiny new potatoes
• 8 ounces regular green beans or French green beans
• 2 to 3 ounces red onion ( 1/2 cup chopped)
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste
• Freshly ground black pepper to taste
• ⅛ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    308 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 7 grams protein; 0 milligrams cholesterol; 211 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Scrub potatoes; do not peel. Cover with water, and boil in covered pot until tender, about 20 minutes.
2. Wash green beans and trim ends.
3. Chop onion.
4. In a bowl large enough to hold potatoes and green beans, whisk the oil, vinegar, lemon juice, mustard and anchovy paste. Add onion.
5. Five to seven minutes before potatoes are cooked, add the green beans. Cook until beans are tender but still crisp.
6. When the potatoes and beans are cooked, drain them. Cut the potatoes in quarters and the beans in half. Stir into dressing. Season with salt and pepper to taste. Mix well and serve.

30 minutes