Lunch: Green Bean Potato Salad Recipe
Ingredients
1-1/2 pounds small red potatoes, quartered
1 garlic clove, peeled and halved
2 cups cut fresh green beans (1-1/2-inch pieces)
1 can (14-1/2 ounces) chicken broth
Instructions
In a saucepan, cook potatoes and garlic in boiling salted water for 5 minutes. Add beans; cook 10-14 minutes longer or until vegetables are tender. Drain; discard garlic. Place vegetables in a bowl.
Warm broth; pour over vegetables. Cover and refrigerate for at least 2 hours, stirring several times.
In a small bowl, combine oil, vinegar and seasonings; mix well. Drain vegetables; add dressing and toss to coat. Serve in a lettuce-lined bowl if desired.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
