PROVENCAL-STYLE POTATOE SALAD WW 2 PTS

By lindab

Ingredients

• ^1 POUND SMALL RED POTATOES SCRUBBED AND HALVED ( I PREFER CUT INTO SMALLER PIECES)
• ^1/4 POUND FRESH GREEN BEANS TRIMMED AND CUT INTO 1 INCH PIECES
• ^3 TABLESPOONS REDUCE SODIUM CHICKEN BROTH
• ( I USE NO SODIUM )
• 2 TABLESPOONS APPLE-CIDER VINEGAR
• 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
• 1 TABLESPOON DIJON MUSTARD
• 3/4 TEASPOON SALT
• 1/2 TEASPOON PEPPER
• ^1 CUP GRAPE TOMATOES HALVED
• ^3 SCALLIONS CHOPPED
• 2 TABLESPOONS CHOPPED FRESH PARSLEY
• 2 TABLESOONS THINLY SLICED FRESH BASIL
• 2 TABLESPOONS CHOPPED FRESH DILL

Details

Servings 6
Preparation time 30mins
Cooking time 42mins

Preparation

Step 1

1. PLACE POTATES AND BEANS IN SAUCEPAN. ADD ENOUGH WATER TO COVER . COOK ABOUT 12 MINUTES OR TILL POTATOES ARE NOT QUITE DONE.

2. MEANWHILE MAKE DRESSING; COMBINE CHICKEN BROTH, VINEGAR, OIL, MUSTARD, SALT AND PEPPER IN A LARGE BOWL AND WHISK UNTIL BLENDED.

3. ADD POTATOES AND BEANS TO DRESSING. TOSS TO COAT.

4. ADD TOMATOES, SCALLIONS, PARSLEY, BASIL AND DILL. TOSS TO COMBINE.

5. SERVE WARM OR AT ROOM TEMPERATURE.