Green Beans And Red Potatoes Vinaigrette

Ingredients

• 2 to 2 ½ pounds small red potatoes, scrubbed
• Salt to taste
• 2 pounds green beans, trimmed
• 2 teaspoons dry mustard
• 10 tablespoons red-wine vinegar
• 10 tablespoons olive oil
• 1 cup sliced scallions
• Freshly ground pepper to taste
• ¼ cup chopped fresh basil

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    286 calories; 17 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 289 milligrams sodium

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

Preparation

1. Cook the potatoes in lightly salted water. Drain.
2. Wash the beans and steam until tender but crisp, five to 10 minutes. Drain, run under cold water and refrigerate.
3. In a large bowl, blend the mustard, vinegar and olive oil. Stir in the scallions.
4. Cut the potatoes into quarters and stir them into the dressing. Season with pepper and set aside until ready to serve.
5. To serve, toss the beans and the basil with the potatoes. Adjust the seasonings.