Green Bean-Potato Salad with rosemary    
  Southern Living August 2001  

2   pounds   red potatoes  
1   pound   fresh green beans ,   trimmed
1/4   cup   red wine vinegar  
4   green   onions ,   sliced
2   Tbsp   fresh rosemary ,   chopped, or tarragon
2   Tbsp   Dijon mustard  
2   Tbsp   Olive oil  
2   tsp   salt  
1   tsp   black pepper  

Combine potatoes and water to cover in a large saucepan; bring to a boil over medium heat, and cook for 13 minutes. Add green beans, and cook 7 minutes or until potatoes are tender. Drain and rinse with cold water. Cut each potato into 8 wedges. Whisk together vinegar and next 6 ingredients in a large bowl; add potato wedges and green beans, tossing gently to coat. Cover and chill 2 hours. Garnish, if desired. Makes 6-8 servings

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