• 1 bag (28 ounces) baby yellow potatoes
• ¼ cup prepared Italian dressing
• 1 pound fresh green beans, trimmed and halved
• ⅓ cup diagonally sliced green onion, including tops
• Coarse salt and freshly ground black pepper
• 1 tablespoon chopped parsley

Place potatoes in large saucepan; cover with cold water. Bring to a boil over high heat; reduce heat and simmer until tender, about 8 to 10 minutes. Drain well.

 

Place potatoes in large bowl; pour dressing over top and toss until well mixed. Let stand 30 minutes.

 

Place green beans in large pot of boiling water; cook until just crisp-tender, about 6 minutes. Drain well.

 

Add green beans and green onion to potatoes in bowl. Season with salt and pepper; toss until well mixed. Sprinkle parsley over top.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 139
Cholesterol: 0 mg
Fat: 2 g
Sodium: 307 mg
Carbohydrates: 30 g
Protein: 4 g
Fiber:
Saturated Fat: <1 g