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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 2 |
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Directions: Mince garlic very finely and blend into mayo along with vinegar. Set aside
to let flavors to blend. Scrub potatoes well and cut into 1-1 1/2" pieces.
Place in steamer basket and steam until just tender (10-15 min). While the
potatoes steam, trim ends off green beans and snap them in half. Rinse
potatoes under cold water and place in strainer to cool while you steam the
green beans just until crisp-tender (3-5 min). Rinse beans under cold
water until cool and place in strainer to drain. Toss potatoes and beans
with mayo mixture to coat and season with salt and pepper. You can chill
this or just eat it at room temperature. I imagine some red, yellow or
green bell pepper would also be good with this or maybe a little onion or
celery.
Posted by MAYFLIES@aol.com to the Fatfree Digest [Volume 16 Issue 27] Mar.
31, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80รก
Ingredients:
1 small Coleman's dry mustard
1 Teaspoon(s) Tarragon vinegar
1/4 Cup(s) Hellman's low fat mayo
1 Pound(s) New potatoes (or other
1 Pound(s) Fresh green beans
1 Egg, hardboiled & chopped |
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