Green Bean and Potato Salad with Balsamic Vinegar | Recipes | Whole Foods Market 365

Green Bean and Potato Salad with Balsamic Vinegar
Makes 10 servings
This quick and easy potato salad is a zesty variation on the creamy classic, and it is the ideal
accompaniment to grilled steaks, chicken or fish. Roasted garlic makes for a milder flavor, but if
your family likes garlic, you can use raw instead (start with one or two cloves).
10 cloves roasted garlic, finely chopped
2 tablespoons aged balsamic vinegar
1 ½ tablespoons extra-virgin olive oil
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 ½ lb Yukon Gold potatoes, cut into 1-inch cubes
1 (12 ounce) bag trimmed green beans, cut into 2-inch pieces
1. In a large serving bowl, combine garlic, vinegar, oil, salt and pepper. Set aside.
2. Place potatoes in a large pot and cover by 1-inch with cool water. Bring to a boil over
medium-high heat and cook until the potatoes are tender, about 8 minutes. Use a slotted spoon to
transfer the potatoes to the bowl with the balsamic mixture.
3. To the same pot, add green beans and cook until just crisp-tender and bright green, about 2
minutes. Strain and transfer to the bowl with potatoes. Toss to combine, then serve warm or at
room temperature.

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