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Nutrition Facts
Serving Size 165 g
(Approx. 8 Servings)
Amount Per Serving
Calories 150 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 60 mg 3%
Total Carbohydrate 26 g 9%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 3 g
Vitamin A 8% Iron 8%
Vitamin C 35% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Potato & Green Bean Salad with Mustard

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

2 Lb red potatoes, size C
8 Oz green beans
1/2 cup(s) shallots, finely chopped
1/4 cup(s) Italian parsley, chopped
2 Tbsp H-E-B Extra Vrgin Olive Oil
2 Tbsp Martini & Rossi Dry Vermouth
2 Tbsp H-E-B White Wine Vinegar
1 Tbsp Organicville Stone Ground Mustard
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper
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Wash potatoes, cut in half and place in a 6-quart pot and cover with water.
Bring to a boil over high heat; boil 12-15 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 and parsley; set aside separately.
Heat oil in a large skillet over medium-high heat.
Sauté beans and shallots 2-3 minutes or until crisp-tender.
Add vermouth; cook 15-20 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 salt and pepper; serve warm.



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