Warm Fingerling Potato Salad

• 1 pound Rocky Mountain Gourmet Fingerling Potatoes, halved
• 1 cup fresh green beans, trimmed and cut into 2-inch pieces
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 1 shallot, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh parsley
• 2 teaspoons Dijon-style mustard
• 1 teaspoon fresh rosemary
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup green olives, pitted and halved

For Potatoes: place potatoes in 1-1/2 quart microwave-safe casserole dish. Top with green beans. Sprinkle with 1/4 teaspoon salt. Cover and cook on high for 7 to 9 minutes or until potatoes are tender, stirring once. Drain mixture.

For Vinaigrette: in screw-top container, combine remaining ingredients except olives. Cover and shake well.

In a bowl, combine potato mixture, vinaigrette and olives; toss gently to coat. Transfer salad to serving bowl. Serve immediately or chill and serve. Makes 4 servings.

Recipe courtesy of the U.S. Potato Board.

Per serving: About 202 cal, 4 g pro, 21 g carb, 12 g fat, n/a mg chol, 333 mg sod, 4 g fiber.