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Ingredients
| red potatoes: 8 oz |
| white potatoes: 8 oz |
| canned green beans: 8 oz |
| olive oil: 3 Tbl |
| white wine: 3 Tbl |
| fresh rosemary: 1 Tbl |
| salt: 1/4 tsp |
| white pepper (ground): 1/4 tsp |
| green onions - spring or scallion (chopped): 1/4 cup |
Kaleidoscope Potato Salad
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
1. Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last 3 to 5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain.
2. In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently. Serve immediately. Makes 6 to 8 side-dish servings.