New Potato and Green Bean Salad

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> New Potato and Green Bean Salad

> Serves 8

>

> 1 lb new potatoes, unpeeled

> 8 ozs green or wax beans, cut into 1-inch pieces (2 cups)

> 1/4 cup olive oil

> 2 tbsps Dijon mustard or tarragon Dijon mustard

> 2 tbsps cider vinegar

> 2 tbsps chopped fresh chives or green onion tops

>

> Cook potatoes in boiling water 6 minutes. Add beans; continue to boil

> until potatoes are tender and beans are crisp-tender, about 4 to 6

> minutes longer. Drain. Cut potatoes into bite-size pieces; transfer to

> a large bowl with beans. Whisk together oil, mustard, and vinegar;

> pour over warm potatoes and beans. Cover and refrigerate at least 4

> hours. Just before serving, stir in chives. Serve chilled or at room

> temperature.

>

> 123 Calories, 7g Fat, 2g Fiber, 14g Carbs, 2g Protein, 291mg Sodium

>

> The American Diabetes Association Family Cookbook

>