Spanish Style Potato Salad

By Reen

Morphed from Cooking Light

Ingredients

• 1 lb small red potatoes, quartered
• 1 lb haricots verte, trimmed & cut into 2 inch pcs
• 2 c. cherry tomatoes, halved
• 1/4 c. thinly sliced shallots
• 1/2 tsp smoked paprika
• 1/4 tsp ground red pepper
• 1/4 c. extra virgin olive oil
• 1 TB sherry vinegar
• 5 c. torn romaine lettuce

Details

Servings 5

Preparation

Step 1

Place potatoes in large saucepan; cover with water to 2 inches above potatoes.
Bring to a boil; cook potatoes until almost tender.
Add beans, cook 4 mins or until beans are crisp-tender. Drain,rinse and drain
Place potatoe mixture in large bowl, add next 4 ingredients and toss well.
Drizzle oil & vinegar over mixture and toss until well coated.
Arrange 1 c. lettuce per plate and divide mixture among