Garlicky Green Bean-Potato Salad

Fresh yellow wax beans can be substituted for the green beans, if desired.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 1 1/2  pounds  yellow Finnish potatoes or red potatoes
• 3/4  cup  fat-free, less-sodium chicken broth
• 2  cups  (1/2-inch) cut green beans (about 1/2 pound)
• 10  garlic cloves, peeled
• 2  tablespoons  rice vinegar
• 2  tablespoons  extra-virgin olive oil
• 2  tablespoons  fat-free, less-sodium chicken broth
• 2  teaspoons  Dijon mustard
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper

Preparation

Cut potatoes into quarters. Cut each piece into 1/2-inch-thick slices. Pour 3/4 cup broth into bottom of a 6-quart pressure cooker; layer the potatoes, green beans, and garlic in cooker. Close lid securely; bring to high pressure over high heat (about 9 minutes). Adjust heat to low or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid.

Drain potato mixture in a colander, reserving garlic cloves; place potato mixture in a large bowl. Combine reserved garlic cloves, vinegar, and remaining ingredients in a blender, and process until smooth. Drizzle the garlic dressing over potato mixture; toss gently to coat.

Nutritional Information

Calories:

150 (29% from fat)

Fat:

4.8g (sat 0.4g,mono 3.3g,poly 0.5g)

Protein:

3.9g

Carbohydrate:

23.5g

Fiber:

2.9g

Cholesterol:

1mg

Iron:

2mg

Sodium:

229mg

Calcium:

40mg