Green Bean-And-New Potato Salad

1. 1

   Bring new potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven; cook 18 to 20 minutes or until potatoes are tender. Drain and let cool.

2. 2

   Bring 2 qt. water and 2 Tbsp. salt to a boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

3. 3

   Combine green beans and potatoes in a large bowl. Pour Rosemary Vinaigrette over green bean mixture, tossing to coat. Cover and chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.