Quick Warm Potato Salad
- 1 of 2 Cook potatoes in pot of lightly salted boiling water for 15 minutes or until tender. Add the green beans for the last 5 minutes of cooking.
- 2 of 2 Meanwhile, saute onion in oil in medium-size skillet over medium heat for 10 minutes or until softened. Remove from heat; whisk in mustard, vinegar, sugar, salt and pepper. Drain potatoes and green beans; toss in serving bowl with mustard vinaigrette. Serve warm. Makes 8 servings.
Servings Per Recipe: 8
Per Serving: 0 g sat. fat, 17 g carb., 3 g pro., 4 g Fat, total, 266 mg sodium, 3 g fiber, 0 mg chol., 114 kcal cal.