Warm Fingerling Potato Salad

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Warm Fingerling Potato Salad

Prep: 15 minutes

Cook: 7 minutes

 

1 lb. fingerling or new potatoes, halved

1 cup fresh green beans, trimmed and cut into 2-inch pieces

1/4 tsp. salt

3 Tbsp. olive oil

1 shallot, chopped

2 Tbsp. white or red wine vinegar

2 Tbsp. snipped fresh parsley

2 tsp. Dijon-style mustard

1 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed

1/8 tsp. salt

1/8 tsp. freshly ground black pepper

1/4 cup pitted Nicoise olives, halved

 

Directions

1. Place potatoes in a 1-1/2-quart microwave-safe casserole dish.

Top with green beans. Sprinkle with the 1/4 teaspoon salt. Cover and

micro-cook on 100% power (high) for 7 to 9 minutes or until potatoes

are tender, stirring once. Drain potato mixture.

 

2. For vinaigrette, in a screw-top jar combine the oil, shallot,

vinegar, parsley, mustard, rosemary, the 1/8 teaspoon salt, and

pepper. Cover and shake well.

 

 

3. In a bowl combine potato mixture, vinaigrette, and olives; toss

gently to coat. Transfer salad to serving bowl. Serve immediately or

chill completely and serve cold. Makes 4 servings