Warm Potato-Veggie Salad

1. 1

   Place potatoes in a large pot; cover with water by 1 inch, and add 1 tablespoon salt.

2. 2

   Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 20 minutes.

3. 3

   With a wire skimmer or slotted spoon, transfer potatoes to a large bowl (reserve water in pot).

4. 4

   To the simmering water, add green beans, and cook until crisp-tender, 2 to 3 minutes.

5. 5

   Drain and add to potatoes, along with mayonnaise, vinegar, scallion, and carrot.

6. 6

   Toss to combine, and lightly mash; season with salt and pepper, and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.