MAKES: 4 SERVINGS
PREP: 20 MINS
COOK: 10 MINS
2 pounds red-skinned potatoes, cut into 1-inch pieces
8 ounces fresh green beans, trimmed and cut into 1 1/2-inch pieces
1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 ounces thinly sliced prosciutto, country-style ham, or Black Forest ham, cut into bite-size strips
2 tablespoons snipped fresh basil
1 tablespoon snipped fresh Italian (flat-leaf) parsley
- In a covered large saucepan cook potatoes in enough boiling water to cover for 5 minutes. Add green beans. Cook, covered, about 5 minutes more or until potatoes are tender; drain. Transfer potato mixture to a large bowl; cool.
- For dressing, in a small bowl whisk together oil, vinegar, the water, lemon juice, salt, and crushed red pepper.
- Pour dressing over potato mixture. Add prosciutto, basil, and parsley; toss gently to coat. Serve at room temperature.
Nutrition Facts (Prosciutto and Green Bean Potato Salad)
Per serving: 330 kcal , 16 g fat (2 g sat. fat , 2 g polyunsaturated fat , 10 g monounsaturated fat ), 10 mg chol. , 692 mg sodium , 40 g carb. , 6 g fiber , 4 g sugar , 10 g pro.