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Warm German Potato Salad


By Karen?s Vegan Kitchen (Visit website)




A variation of the recipe on Vegetarian Times website. Lip-smacking tasty potatoes on a bed of spinach. Serves 2. Four Stars.

Ingredients

8 oz. baby red potatoes, cut into 1- x 1/2-inch pieces4 oz. green beans, cut into 2-inch pieces1 garlic clove, minced2 Tbs. olive oil2-3 green onions, white and pale-green parts chopped (1/4 cup)2 Tbs. white balsamic vinegar2 Tbs. chopped fresh parsley4 cups loosely packed baby spinach leaves

Directions

1. Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute or so of cooking.

2. Meanwhile, heat oil in skillet over medium heat. Add green onions and garlic. Cook 3 to 4 minutes, or until tender but not browned. Remove from heat, and stir in vinegar.

3. Drain potatoes and green beans. Toss with olive oil mixture and parsley. Season with salt and pepper. Serve warm on bed of spinach.



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