POTATO AND GREEN BEAN SALAD

By JoyceW-2

PointsPlus Value: 4
Yields 1 cup per serving

NOTES:

You can cover and refrigerate the potato salad for up to 1 day.

You can replace the tarragon, chives and dill with your favorite herbs or whatever you may have growing in the garden.

Ingredients

• 24 ounces uncooked potatoes, fingerling variety, scrubbed, sliced into 1/4 inch rounds
• 8 ounces green snap beans, stem ends trimmed, cut into bite-size pieces
• 6 tablespoons fat-free, reduced sodium chicken broth
• 1/4 cup uncooked shallots, finely chopped
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 3 tablespoons tarragon
• 3 tablespoons dill
• 3 tablespoons chives

Details

Servings 6
Preparation time 17mins
Cooking time 28mins

Preparation

Step 1

Put potatoes into a large pot. Fill pot halfway up with water; bring to a boil over high heat. Boil until almost tender, about 6 to 8 minutes. Add green beans and cook until potatoes are tender and green beans are crisp-tender, about 2 to 3 minutes more. Drain; rinse under cold water and drain again.

Meanwhile, to make dressing, in a large serving bowl, whisk together broth, shallots, vinegar, mustard, salt and pepper. Drizzle in oil, whisking, until blended; stir in tarragon, dill and chives.

Add potatoes and green beans to bowl; toss gently, taking care not to break up potatoes, until mixed and coated with dressing.