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What if I eat:
Make this for: Dinner
Category: Meatless Entrees
This Recipe Makes: 7 Serving(s)
What you'll need
8 ozsmall, red new potatoes
8 ozpurple potatoes
8 ozgreen beans, trimmed
3 tbsp.olive oil
3 tbsp.white wine vinegar
1 tbsp.snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 tsp.ground white pepper
1/4 cupsliced green onions or 3 tablespoons snipped chives
Step 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 three to five minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain again.
Step 2 In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently.