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1 lb |
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white or red-skinned boiling potatoes, diced 3/4" |
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1/2 lb |
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trimmed fresh green beans |
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2 Tbs |
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chopped fresh tarragon (2 tsp dried) |
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1 Tbs |
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Dijon mustard |
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2 Tbs |
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extra-virgin olive oil |
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1 Tbs |
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white-wine vinegar |
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1 tsp |
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salt |
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1/4 cup |
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chopped scallions |
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1/4 tsp |
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freshly ground black pepper |
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1 |
Put the potatoes in a 4- to 5-quart pot and add enough water to cover by 2 inches. Simmer 5 minutes. |
2 |
Add the beans and simmer 7 minutes, or until the potatoes and beans are tender. Drain well. |
3 |
Whisk the rest of the ingredients in a large bowl. Add potatoes and beans and toss gently to coat. Serve either warm or at room temperature. |
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Servings: 4 |
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Nutrition Facts |
Serving size: 1 serving |
Percent daily values based on a 2000 calorie diet. |
Nutrition information provided by the recipe author. |
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Amount Per Serving |
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Calories |
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155.00 |
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Calories From Fat (23%) |
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35.77 |
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% Daily Value |
Total Fat 4.00g |
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6% |
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Carbohydrates 27.00g |
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9% |
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Dietary Fiber 4.00g |
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16% |
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Net Carbohydrates 23.00g |
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Protein 3.00g |
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6% |
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Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |