Green Bean and New Potato Salad

By Bostoncook

CL, May 2005

Ingredients

• 1 1/2 pounds new potatoes
• 2 cups green beans, in 1-inch pieces
• 2/3 cup low-fat mayonnaise
• 2 tablespoons grainy mustard
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/8 teaspoon freshly ground black pepper
• 1 Dash salt
• 1 garlic clove, minced
• 1/2 cup minced red onion
• 1/4 cup chopped fresh basil

Details

Servings 4

Preparation

Step 1

1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters.

2. Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.

Notes: This was great, but much better after chilling for awhile