This is my new favorite potato salad. Extra olive oil and good balsamic vinegar really makes a difference in the taste. I am looking forward to the warmer weather to make this at my next bbq but this can be served all year as a fabulous side dish.
Potato and Green Bean Salad
Servings: 12 • Size: 1/12th • Old Points: 4 pts • Points+: 6 pts
Calories: 212 • Fat: 5 g • Protein: 4 g • Carb: 39 g • Fiber: 5 g • Sugar: 1.5 g
Sodium: 486.1 mg
- 7 large new potatoes, peeled
- 1 lb string beans beans, ends trimmed
- 1 2.8 oz can sliced olives, drained
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 scallions, chopped
- kosher salt and fresh pepper
Cook potatoes in a large pot of salted water. In another pot, cover string beans with water and boil until string beans are cooked. Run under cold water to prevent them from overcooking. When the potatoes are done, drain and slice in large chunks.
In a large bowl, combine balsamic, oil, salt and pepper. Add potatoes green beans, scallions and olives. Mix will and serve room temperature.