| |
| 1 lb |
|
white or red-skinned boiling potatoes, diced 3/4" |
|
| 1/2 lb |
|
trimmed fresh green beans |
|
| 2 Tbs |
|
chopped fresh tarragon (2 tsp dried) |
|
| 1 Tbs |
|
Dijon mustard |
|
| 2 Tbs |
|
extra-virgin olive oil |
|
| 1 Tbs |
|
white-wine vinegar |
|
| 1 tsp |
|
salt |
|
| 1/4 cup |
|
chopped scallions |
|
| 1/4 tsp |
|
freshly ground black pepper |
|
|
|
| |
| 1 |
Put the potatoes in a 4- to 5-quart pot and add enough water to cover by 2 inches. Simmer 5 minutes. |
| 2 |
Add the beans and simmer 7 minutes, or until the potatoes and beans are tender. Drain well. |
| 3 |
Whisk the rest of the ingredients in a large bowl. Add potatoes and beans and toss gently to coat. Serve either warm or at room temperature. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| |
|
|
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| Amount Per Serving |
|
|
|
| Calories |
|
155.00 |
|
| Calories From Fat (23%) |
|
35.77 |
|
| |
|
% Daily Value |
| Total Fat 4.00g |
|
6% |
|
| Carbohydrates 27.00g |
|
9% |
|
| Dietary Fiber 4.00g |
|
16% |
|
| Net Carbohydrates 23.00g |
|
|
|
| Protein 3.00g |
|
6% |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |