WARM POTATO-VEGGIE SALAD

Warm Potato-Veggie Salad image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 7

1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
Coarse salt and ground pepper
6 ounces green beans, trimmed and cut into 1-inch pieces (about 1 1/4 cups)
1/3 cup light mayonnaise
2 to 3 teaspoons white-wine vinegar
1 scallion, thinly sliced
1 carrot, coarsely grated

Steps:

Place potatoes in a large pot; cover with water by 1 inch, and add 1 tablespoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 20 minutes. With a wire skimmer or slotted spoon, transfer potatoes to a large bowl (reserve water in pot).
To the simmering water, add green beans, and cook until crisp-tender, 2 to 3 minutes. Drain and add to potatoes, along with mayonnaise, vinegar, scallion, and carrot. Toss to combine, and lightly mash; season with salt and pepper, and serve warm.

Nutrition Facts : Calories 223 g, Fat 7 g, Fiber 4 g, Protein 5 g