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New Potato and Green Bean Salad
Diabetic Recipe

Ingredients:
1 pound new, small, red or Yukon Gold potatoes, peeled
8 ounces fresh green or wax beans, ends trimmed, cut into 1-inch pieces (about 2 cups)
1/4 cup olive oil
2 tablespoons Dijon mustard or grainy mustard
2 tablespoons cider vinegar
2 tablespoons chopped fresh chives, or chopped green onion tops
2 tablespoons crumbled Roquefort or blue cheese (optional)

Directions:
Cook the potatoes in a large pot of boiling water for 6 minutes. Add the beans; continue to boil until the potatoes are tender and the beans are crisp-tender, about 4 to 6 minutes longer. Drain. Cut the potatoes into bite-size pieces; transfer to a large bowl. Add the beans.

In a small bowl, whisk together the oil, mustard, and the vinegar; pour over the warm potatoes and beans and toss. Cover and chill at least 4 hours. Just before serving, stir in the chives. Add the cheese if desired.

Recipe makes 6 cups (8 Servings).

Nutritional Information Per Serving (3/4 cup):
Calories: 121
Fat: 7g
Cholesterol: 0mg
Sodium: 51mg
Carbohydrate: 14g
Dietary Fiber: 2g
Protein: 2g
Diabetic Exchanges: 1 Starch, 1 Fat

See also:
Tuna Salad Wrap
Tuscan Tuna and White Bean Salad
Tomato-Rice Salad
Greek Green Beans
Baked Potato Soup
Lemon Herb Green Beans
Broccoli and Green Beans
Low Carb Green Beans Ole
Almond Green Bean Salad
Green Beans Saute
Green Bean Casserole
BellyBytes.com Good Eats: Green Beans