Potato Green Bean Salad
This simple salad is a wonderful 1-dish meal for summer, but you can vary the ingredients as the seasons change to enjoy all year round. Serve it with hot breadsticks and an ice cream salad for dessert.
INGREDIENTS | SERVES 8
- 2 pounds red new potatoes
- 1 pound green beans
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple juice
- 2 cloves garlic, minced
- ⅛ teaspoon pepper
- 4 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 red onion, chopped
Bring a large pot of water to a boil over high heat. Scrub potatoes and cut into quarters. Add potatoes to boiling water and bring back to a simmer. Cover, reduce heat to medium, and simmer until potatoes are nearly tender, about 10 minutes.
Add green beans to potatoes and cook for 3 to 4 minutes longer or until potatoes are tender and beans are crisp-tender. Drain well and place in bowl.
In a small bowl, combine vinegar, mustard, olive oil, apple juice, garlic, and pepper and mix well. Drizzle over potatoes and beans and toss to coat.
Add remaining ingredients and toss gently to coat. Serve immediately or cover and chill for 2 to 4 hours before serving.
Calories: 165.72
Fat: 3.83 grams
Saturated Fat: 0.53 grams
Cholesterol: 0.0 mg
Sodium: 74.28 grams
