Red Potato and Green Bean Salad Recipe

Red Potato and Green Bean Salad Recipe

  • 1 pound small, thin-skinned red potatoes
  • 8 ounces frozen Safeway SELECT Whole Green Beans
  • 3 tablespoons Safeway SELECT Olive Oil
  • 2 tablespoons Safeway SELECT White Wine Vinegar
  • Salt and freshly ground pepper
  • 1/3 cup finely chopped red onion
  • 1 tablespoon Safeway SELECT Nonpareil Capers
  1. Scrub potatoes and place in a 3 1/2- to 4-quart pan; add water to cover. Bring to a boil over high heat. Reduce heat to medium-high; boil gently until potatoes are tender when pierced (about 20 minutes). Using a slotted spoon, lift potatoes from water and set aside to cool slightly.
  2. Add beans to pan and cook, uncovered, over high heat just until barely tender when pierced (5 to 7 minutes). Drain beans and immerse in cold water until cool.
  3. Meanwhile, cut each potato into 8 pieces. Place in a large bowl. Lightly mix in oil and vinegar and season to taste with salt and pepper.
  4. Drain beans and pat dry. Add to potatoes with onion and capers; mix lightly. Serve at once or cover and refrigerate for up to 4 hours (beyond that time, the beans will discolor).
Recipe of the Day|