Categories: Sides
Ingredients
- 8 oz. small, red new potatoes, quartered
- 8 oz. purple potatoes, quartered
- 8 oz. fresh green beans, trimmed
- 3 tbsp. olive oil
- 3 tbsp. white wine vinegar
- 1 tbsp. snipped fresh rosemary
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/4 cup sliced green onions
Directions
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In a covered Dutch oven, cook potatoes in a small amount of boiling, lightly salted water for 10-15 minutes or until tender. Add beans to Dutch oven for the last 3-5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain.
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In a medium bowl, stir together oil, vinegar, rosemary, salt, and white pepper. Add potato mixture and green onions. Toss mixture gently. Serve immediately.