Salads & sides

Potato Green Bean Salad

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photo by:

kraft

time

prep:

10 min

total:

30 min

servings

total:

Makes 12 servings, about 2/3 cup each.

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What You Need

lb. red potatoes, cubed

1/3

cup KRAFT Zesty Italian Dressing

Tbsp. GREY POUPON Dijon Mustard

lb. green beans, trimmed, cut into 1-inch pieces and blanched

1/2

cup chopped onion

slices OSCAR MAYER Smoked Ham, chopped

Tbsp. KRAFT Grated Parmesan Cheese

Make It

ADD potatoes to boiling water; cook 15 to 20 min. or until fork-tender. Drain. Cool slightly.

MIX dressing and mustard in large bowl.

ADD potatoes, green beans, onion and ham; mix lightly. Refrigerate. Sprinkle with cheese just before serving.

Kraft Kitchens Tips

Cooking Know-How

To blanch fresh green beans, add beans to large pot of boiling water. Cook, uncovered, 2 to 3 min. Drain, then immediately plunge beans into bowl of ice water to stop cooking. When completely cool; drain and pat dry. Blanching beans sets the color so they stay green in this salad.

Best of Season

Green beans are available year round, with a peak season of May to October. They can be stored tightly wrapped in the refrigerator for up to 5 days.