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Vinaigrette Potato and Green Bean Salad

Prep 30 min
Total 30 min
Ingredients 8
Servings 8

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. MORE+ LESS-

By Pillsbury Kitchens

November 9, 2010

Ingredients

Salad

lb. small red potatoes, unpeeled, halved

oz. fresh green beans, halved

(2 1/4-oz.) can sliced ripe olives, drained

Dressing

1/3

cup white balsamic vinegar

1/4

cup olive oil

teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram leaves

1/2

teaspoon salt

1/4

teaspoon garlic-pepper blend

Steps

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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

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.