WARM POTATO AND GREEN BEAN SALAD

Warm Potato and Green Bean Salad image

Provided by Marian Burros

Categories weekday, salads and dressings, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

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Ingredients

16 ounces tiny new potatoes
8 ounces regular green beans or French green beans
2 to 3 ounces red onion ( 1/2 cup chopped)
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
Freshly ground black pepper to taste
1/8 teaspoon salt

Steps:

Scrub potatoes; do not peel. Cover with water, and boil in covered pot until tender, about 20 minutes.
Wash green beans and trim ends.
Chop onion.
In a bowl large enough to hold potatoes and green beans, whisk the oil, vinegar, lemon juice, mustard and anchovy paste. Add onion.
Five to seven minutes before potatoes are cooked, add the green beans. Cook until beans are tender but still crisp.
When the potatoes and beans are cooked, drain them. Cut the potatoes in quarters and the beans in half. Stir into dressing. Season with salt and pepper to taste. Mix well and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 8 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 11 grams, TransFat 0 grams