8 ounces small, red new potatoes
8 ounces purple potatoes
8 ounces green beans, trimmed
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup sliced green onions or 3 tablespoons snipped chives
Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last three to five minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain again.
In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently.
Recipe makes six to eight side-dish servings.
Nutrition Information per Serving:
Saturated fat 1g
Diabetic Exchange: 1 starch, 1 fat