Green Bean-and-New Potato Salad

Prep: 10 min., Cook: 36 min. This may be prepared the night before and stored in the refrigerator.

Yield: Makes 8 servings

Ingredients

• 2  pounds  new red potatoes, quartered
• 1  teaspoon  salt
• 2  qt. water
• 2  tablespoons  salt
• 2  pounds  thin fresh green beans, trimmed
• Rosemary Vinaigrette

Preparation

1. Bring new potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven; cook 18 to 20 minutes or until potatoes are tender. Drain and let cool.

2. Bring 2 qt. water and 2 Tbsp. salt to a boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

3. Combine green beans and potatoes in a large bowl. Pour Rosemary Vinaigrette over green bean mixture, tossing to coat. Cover and chill until ready to serve.