Potato and Green Bean Salad with Citrus Miso Dressing

1. 1

   Cut potatoes into 3/4-inch wedges.

2. 2

   On a large steamer rack set over boiling water steam potatoes, covered, until just tender, about 10 minutes, and transfer to a bowl.

3. 3

   Steam beans on rack over boiling water, covered, until just tender, about 6 minutes, and transfer to bowl.

4. 4

   Vegetables may be steamed 1 day ahead and chilled, covered.

5. 5

   Bring vegetables to room temperature before proceeding.

6. 6

   In a large bowl whisk together miso, citrus juices, oil, and vinegar and add steamed vegetables, parsley, and peperoncini, tossing to combine well.

7. 7

   Season salad with salt if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.