Tangy Potato Salad Recipe
Ingredients
| 8 ounces tiny new red potatoes, cut into 1/2 inch pieces | ||
| 8 ounces purple potatoes or Yukon gold potatoes, cut into 1/2 inch pieces | ||
| Green beans | 8 Ounce, trimmed | |
| Olive oil | 3 Tablespoon | |
| White wine vinegar | 3 Tablespoon | |
| 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed | ||
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Snipped chives | 1/4 Cup (16 tbs), sliced | |
Directions
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.
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.
Chef
