Close
Ingredients
| white potatoes: 1 lb |
| canned green beans: 1 cup |
| salt: 1/4 tsp |
| olive oil: 3 Tbl |
| shallot onions (chopped): 1 cup |
| red wine: 2 Tbl |
| parsley: 2 Tbl |
| Dijon mustard: 2 tsp |
| fresh rosemary: 1 tsp |
| salt: 1/8 tsp |
| black pepper: 1/8 tsp |
| black olives: 1/4 cup |
Warm Fingerling Potato Salad
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
7 min -
Servings
4 serving(s)
Tags
1. Place potatoes in a 1-1/2-quart microwave-safe casserole dish. Top with green beans. Sprinkle with the 1/4 teaspoon salt. Cover and micro-cook on 100% power (high) for 7 to 9 minutes or until potatoes are tender, stirring once. Drain potato mixture.
2. For vinaigrette, in a screw-top jar combine the oil, shallot, vinegar, parsley, mustard, rosemary, the 1/8 teaspoon salt, and pepper. Cover and shake well.
3. In a bowl combine potato mixture, vinaigrette, and olives; toss gently to coat. Transfer salad to serving bowl. Serve immediately or chill completely and serve cold. Makes 4 servings.