Fingerling Potato and Green Bean Salad with Fresh Herb Dressing
2
Points®
Total time: 28 min • Prep: 17 min • Cook: 11 min • Serves: 6 • Difficulty: Easy
This is no ordinary potato salad. We coated buttery fingerling potatoes and crisp green beans with a fresh herb sauce instead of mayo.
Ingredients
Uncooked potato
24 oz, fingerling variety, scrubbed, sliced into 1/4-inch-thick rounds
Uncooked green snap beans
8 oz, stem ends trimmed, cut into bite-size pieces
Reduced-sodium chicken broth
⅓ cup(s), fat free
Shallots
¼ cup(s), finely chopped
White wine vinegar
2 tbsp(s)
Dijon mustard
1 tsp(s)
Table salt
1 tsp(s)
Black pepper
½ pinch(es), freshly ground
Olive oil
3 tbsp(s), extra-virgin
Fresh tarragon
3 tbsp(s), chopped
Fresh dill
3 tbsp(s), fresh, chopped
Chives
3 tbsp(s), fresh, chopped
Instructions
1
Put potatoes into a large pot. Fill pot half way up with water; bring to a boil over high heat. Boil until almost tender, about 6 to 8 minutes. Add green beans and cook until potatoes are tender and green beans are crisp-tender, about 2 to 3 minutes more. Drain; rinse under cold water and drain again.
2
To make dressing, in a large serving bowl, whisk together broth, shallots, vinegar, mustard, salt and pepper. Drizzle in oil, whisking, until blended. Stir in tarragon, dill and chives.
3
Add potatoes and green beans to bowl. Toss gently, taking care not to break up potatoes, until mixed and coated with dressing. Yields about 1 cup per serving.
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