Summer Potato Salad
1 pound red potatoes, cut into 1-inch chunks
2 cups green beans, cut into 2-inch pieces
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons country-style Dijon mustard
1 teaspoon pepper sauce
1/2 cup crumbled feta cheese
In 2-quart saucepan over high heat, heat potatoes and enough water to cover to
boiling. Reduce heat to low; cover and simmer 10 minutes. Add green beans;
simmer 5 to 8 minutes longer or until vegetables are tender. Drain.
In large bowl, combine olive oil, lemon juice, mustard and pepper sauce. Toss
with cooked potatoes and green beans until well blended; stir in feta cheese.
Serve salad warm, or cover and refrigerate to serve cold later.
Makes 4 servings.
Nutritional information per serving: