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Tangy Potato Salad

Diabetic.Foodie's picture
Ingredients
  Red potatoes 8 Ounce
  Purple potatoes/Yukon gold potatoes 8 Ounce, cut into 1/2 inch pieces
  Green beans 8 Ounce, trimmed
  Olive oil 3 Tablespoon
  White wine vinegar 3 Tablespoon
  Snipped rosemary/1/2 teaspoon dried rosemary, crushed 1 Tablespoon, crushed (Fresh)
  Salt 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Sliced green onions/3 tablespoons snipped fresh chives 1⁄4 Cup (4 tbs)
Directions

In a covered large saucepan cook potatoes in a small amount of boiling, lightly salted , water for 10 to 12 minutes or until tender, adding beans the last 3 to 5 minutes of cooking; drain.
Rinse with cold water; drain again.
In a medium bowl stir together the oil, vinegar, rosemary, salt, and pepper.
Add potato mixture and green onions; toss gently to coat.

Recipe Summary

Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian

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