This is a print preview of "Green Bean And Potato Salad (Kt)" recipe.

Green Bean And Potato Salad (Kt) Recipe
by Global Cookbook

Green Bean And Potato Salad (Kt)
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  Servings: 8

Ingredients

  • 1 lb green beans cleaned
  • 14 ounce diced tomatoes undrained
  • 1/2 x onion diced
  • 1 lb new potatoes
  • 3 Tbsp. nonfat chicken broth Mustard Parmesan Dressing
  • 1/3 c. nonfat lowfat sour cream
  • 2 Tbsp. lowfat mayonnaise
  • 2 Tbsp. nonfat parmesan cheese
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. dijon mustard
  • 1 tsp chopped garlic

Directions

  1. Trim the beans to about 1 inch lengths. Place them in a saucepan with the tomatoes, onion and broth. Bring to a boil, reduce heat and simmer partially covered till beans are tender. Set aside. Place potatoes in a large pot of boiling salted water and bring to a boil. Cook till tender (test by inserting the tip of a paring knife). Drain and allow to cold sufficient to handle. To make dressing, combine all ingredients. To assemble salad dice the hot potatoes and place them in a bowl. Toss with some of the dressing. Add in the beans (drain if necessary) and add in sufficient dressing to coat.
  2. NOTES : Kristin: I do not always use the entire amount of tomatoes. This is very good - I think it's the dressing.