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Potato Salad With Green Beans, Tarragon
  • 4 unpeeled, medium boiling potatoes (about 1 pound) each cut into 8 wedges
  • 1/2 pound trimmed fresh green beans
  • 1 tablespoon white-wine vinegar
  • 2 chopped scallions
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Put the potatoes in a 4- to 5-quart pot and add enough water to cover by 2 inches. Simmer 15 minutes. Add the beans and simmer 7 minutes, or until the potatoes and beans are tender. Drain well.
  2. Whisk the rest of the ingredients in a large bowl. Add the potatoes and beans and toss gently to coat.newsletter-graphic-free2


Yield: four 1-cup servings; each: 155 calories, 27 g carbohydrates, 4 g fat, 3 g protein, 4 g fiber.

Republished with permission from The Volumetrics Eating Plan: Techniques and Recipes for Feeling Full on Fewer Calories (Morrow Cookbooks, 2005, $29.95)

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