Tangy 2-Potato Salad

Prep 20 minutes Total 40 minutes

Tangy 2-Potato Salad
Tangy 2-Potato Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lbs red potatoes, cut into 1-in chunks

  • 1

    lb sweet potatoes, peeled and cut into 1-in. chunks

  • 1/4

    cup Champagne Vinegar

  • 1/4

    cup grainy Dijon mustard

  • 1

    med. shallot, finely chopped

  • 3

    tbsp fresh lemon juice

  • 3

    tbsp olive oil

  • 8

    oz green beans, timmed and cut into 2-in. lengths

  • 6

    radishes, thinly sliced

  • 1/4

    cup parsley, finely chopped

Directions

1. In large saucepot, combine potatoes, 1 tbsp salt and enough water to cover potatoes by 1 in. Cover; heat to simmeringon high. Reduce heat; simmer, partially covered, 5 min. 2. Meanwhile, in large bowl, whisk vinegar, mustard, shallot, lemon juice, oil 1 tsp salt and 1/2 tsp pepper until combined; set aside. 3. Add beans to potatoes. Cook 6 min or until vegetables are tender. Drain well; gently toss with vinaigrette until coated. Cool 15 min; fold in radishes and parsley.

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