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Potato & Green Bean Salad with Mustard

H-E-B Cooking Connections

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

15 minutes

Makes:

6 - 8 servings

Ingredients

2  pounds  small red potatoes, size C

8  ounces  fresh green beans

1/2  cup  finely chopped shallots

1/4  cup  chopped Italian parsley

2  tablespoons  H-E-B Extra Vrgin Olive Oil

2  tablespoons  dry vermouth or white wine

2  tablespoons  white wine vinegar

1  tablespoon  Maille Stone Ground Mustard

*  Alessi Sea Salt

*  Hill Country Fare Ground Black Pepper

Instructions


Wash potatoes and cut in half. Place potatoes in a 6-quart pot and cover with water. Bring to a boil over High heat; boil 12 to 15 minutes or until potatoes are tender. Drain well.

Meanwhile, trim and discard ends of beans, then cut into 1 1/2-inch pieces. Chop shallots finely. Chop parsley and set aside separately.

Heat oil in a large skillet over Medium-High heat. Sautè; beans and shallots 2 to 3 minutes or until crisp-tender. Add vermouth; cook 15 to 20 seconds until almost evaporated. Remove skillet from heat; stir in parsley, vinegar and mustard.

Toss potatoes with green bean mixture in a large serving bowl. Season with Lawry's seasoning. Serve warm.
Nutritional Information
No Nutritional Information Available
Source:
H-E-B Cooking Connections

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