Categories: Sides

Ingredients

• 8 oz. small, red new potatoes, quartered
• 8 oz. purple potatoes, quartered
• 8 oz. fresh green beans, trimmed
• 3 tbsp. olive oil
• 3 tbsp. white wine vinegar
• 1 tbsp. snipped fresh rosemary
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1/4 cup sliced green onions

Directions

1. In a covered Dutch oven, cook potatoes in a small amount of boiling, lightly salted water for 10-15 minutes or until tender. Add beans to Dutch oven for the last 3-5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain.

2. In a medium bowl, stir together oil, vinegar, rosemary, salt, and white pepper. Add potato mixture and green onions. Toss mixture gently. Serve immediately.

Email to a friend | Print this recipe | Back