Vinaigrette Potato and Green Bean Salad

Enjoy this tasty salad made with potatoes and green beans coated by vinaigrette dressing that’s ready in 30 minutes – perfect for a side dish.

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  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 8
 

Ingredients

Salad

1
lb. small red potatoes, unpeeled, halved
8
oz. fresh green beans, halved
1
(2 1/4-oz.) can sliced ripe olives, drained

Dressing

1/3
cup white balsamic vinegar
1/4
cup olive oil
2
teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram leaves
1/2
teaspoon salt
1/4
teaspoon garlic-pepper blend

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large saucepan, combine potatoes and enough water to cover. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until tender.
  • 2 Remove potatoes with slotted spoon; place in colander or large strainer to drain. Add green beans to water. Bring to a boil. Reduce heat; cook 4 to 6 minutes or until crisp-tender.
  • 3 Drain beans in colander with potatoes. Rinse potatoes and beans with cold water to cool. Cut potatoes into slices.
  • 4 In medium bowl, combine all dressing ingredients; mix well. Add potatoes, beans and olives; toss to coat. Serve immediately, or cover and refrigerate until serving time.
  • 1 In large saucepan, combine potatoes and enough water to cover. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until tender.
  • 2 Remove potatoes with slotted spoon; place in colander or large strainer to drain. Add green beans to water. Bring to a boil. Reduce heat; cook 4 to 6 minutes or until crisp-tender.
  • 3 Drain beans in colander with potatoes. Rinse potatoes and beans with cold water to cool. Cut potatoes into slices.
  • 4 In medium bowl, combine all dressing ingredients; mix well. Add potatoes, beans and olives; toss to coat. Serve immediately, or cover and refrigerate until serving time.

EXPERT TIPS

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Expert Tips

Any new potato (about 1 1/4 inches in diameter) can be used in place of the small red potatoes.

Regular balsamic vinegar can be used in place of the white balsamic vinegar; the dressing will have a darker color.

Spoon this flavorful potato salad in a decorative serving bowl and garnish with sprigs of fresh marjoram.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
140
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
220mg
220%;
Total Carbohydrate
14g
14%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
10%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.