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Green Bean-and-New Potato Salad
Nb persons: 8
Yield:
Preparation time: 10 minutes
Total time: 46 minutes
Source: Southern Living June 2006
2 pounds | new potatoes, quartered |
1 teaspoon | salt |
2 qt. | water |
2 tablespoons | salt |
2 pounds | thin fresh green beans, trimmed |
Rosemary Vinaigrette Preparation 1. Bring new potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven; cook 18 to 20 minutes or until potatoes are tender. Drain and let cool. 2. Bring 2 qt. water and 2 Tbsp. salt to a boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. 3. Combine green beans and potatoes in a large bowl. Pour Rosemary Vinaigrette over green bean mixture, tossing to coat. Cover and chill until ready to serve. Rebecca Rather, Rebecca Rather, Southern Living, JUNE 2006 Rosemary Vinaigrette | |
1/2 cup | white balsamic vinegar |
1/4 cup | honey |
2 | garlic cloves |
2 tablespoons | chopped fresh rosemary leaves |
1/4 medium-size red onion | |
1 tablespoon | Dijon mustard |
1/2 teaspoon | salt |
Freshly ground pepper to taste | |
1/2 cup | extra virgin olive oil |
Preparation
1. Process balsamic vinegar and next 7 ingredients in a blender or food processor 15 to 20 seconds, stopping to scrape down sides. With blender or processor running, gradually add olive oil in a slow, steady stream; process until smooth.
Rebecca Rather, Rebecca Rather, Southern Living, JUNE 2006
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