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Warm Potato Salad

Source of Recipe

Redbook Magazine


List of Ingredients

1 pound small red potatoes, halved or quartered to obtain uniform size
8 ounces fresh green beans, trimmed
2 tablespoons fat free low sodium chicken broth
2 tablespoons wine vinegar
1 tablespoon dijon mustard
1/4 teaspoon black pepper
1 tomato, cut in 8 wedges
2 tablespoons capers, rinsed and drained


Recipe

In a 3 quart saucepan over medium heat, bring 1" water to boiling. Place metal steamer basket over water, add potatoes and steam, covered, for 10-12 minutes, adding more boiling water if needed. Add green beans and continue steaming an additional 7 minutes or until green beans are crisp tener and potatoes are tender.

Meanwhile, in a large bowl using a wire whisk or a fork, beat broth, vinegar and pepper to blend. Add cooked potatoes, green beans, tomato and capers. Toss gently but thorougly to mix. Serve warm or at room temperature. This recipe is best when used up the same day it is made. Makes 4 portions of 1/2 cup Carb A and 1/4 c. Vege A

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