© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Better Homes and Gardens
Servings: 6 to 8
8 ounces tiny new red potatoes, cut into ½ inch pieces
8 ounces purple potatoes or Yukon gold potatoes, cut into ½ inch pieces
8 ounces green beans, trimmed
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
¼ teaspoon salt
¼ teaspoon white pepper
¼ cup sliced green onions or 3 tablespoons snipped fresh chives
In a covered large saucepan cook potatoes in a small amount of boiling, lightly salted water for 10 to 12 minutes or until tender, adding beans the last 3 to 5 minutes of cooking; drain. Rinse with cold water; drain again.
In a medium bowl stir together the oil, vinegar, rosemary, salt, and pepper. Add potato mixture and green onions; toss gently to coat.