Serves: 6
Total Calories: 105

SALAD
6 medium potatoes (about 2 pounds), peeled, sliced
1 (8-ounce) package frozen cut green beans
2 tablespoons chopped red bell peppers
DRESSING
1/2 cup dry white wine, or chicken broth
1/4 cup tarragon vinegar
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives or 1/4 cup thinly sliced green onions
1 teaspoon salt
1/4 teaspoon pepper

1. In medium saucepan, cook potatoes in boiling water until tender, about 10 minutes. Drain. Cook green beans as directed on package. Drain.

2. Meanwhile, in jar with tight-fitting lid, combine all dressing ingredients shake well.

3. To serve, spoon warm green beans into center of shallow serving bowl or deep platter. Arrange warm potato slices around beans. Drizzle dressing over vegetables. Sprinkle with bell pepper.

TIP: * Two cups (about 3/4 lb.) fresh green beans, cut into 1 1/2-inch pieces, can be substituted for frozen beans. Simmer covered in small amount of water for 15 to 20 minutes or until tender. Drain.

Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 120 * Calories from Fat: 0 * % Daily Value: Total

Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 360 mg 15% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 3 g 12% * Sugars: 2 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 40% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1 1/2 Starch or 1 1/2 Carbohydrate

See Cook's Note: Potato Salad Types

Nutritional Facts:

Serves: 6
Total Calories: 105
Calories from Fat: 0

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Cook's Note: About Pears
Cook's Note: Cooking Pasta
Cook's Note: Cooking Potatoes
Cook's Note: Grilling Vegetables
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Cook's Note: How to Microwave Fresh Vegetables
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Cook's Note: Legumes
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Cook's Note: Potato Pointers
Cook's Note: Potato Salad Types
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Cook's Note: To Cook Rice
Cook's Note: Vinegar Varieties
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Waldorf Salad
When Vegetables are in their Prime
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