French Potato Salad

[minxybaby]

French Potato Salad




This recipe is from the TIME-LIFE FAVORITE RECIPES "CHICKEN" cookbook.

Yield: 6 servings

INGREDIENTS

1 pound boiling potatoes, unpeeled, cut into 1/2-inch chunks
8 ounces fresh green beans, cut into 2-inch pieces
2 skinless, boneless chicken breast halves (about 3/4 pound), cut into bite sized pieces
1/4 cup olive or other vegetable oil
2 tablespoons white wine or cider vinegar
1 tablespoon dijon mustard
3/4 teaspoon worcestershire sauce
2 tablespoons minced fresh or 2 teaspoons dried dill
1/4 teaspoon salt
pepper to taste

DIRECTIONS

Place potatoes in steamer basket over boiling water over medium heat. Reduce heat to medium-low and steam 10 minutes. Add beans; cover and cook until potatoes are tender and beans are crisp-tender, about 5 to 8 minutes. Transfer to serving bowl; set aside.

Place chicken in steamer basket; cover and cook until opaque and cooked through, about 6 to 8 minutes. Transfer to serving bowl with vegetables.

To make dressing, in small bowl, combine oil, vinegar, mustard, worcestershire sauce, dill, salt, and pepper.

Add dressing to chicken-vegetable mixture; toss gently to evenly coat. Serve warm or at room temperature.

Calories 199, Protein 11 g, Fat 10g/45% calories from fat, Carbohydrate 17 g, Cholesterol 22 mg, Sodium 205mg

Enjoy!

Note:
My potatoes were starting to look at me funny, so I skinned them. I had to substitute two items with what was in my cupboard; for the vinegar or wine I used rice vinegar, and instead of dijon mustard I used sweet onion. I also added chopped green onions (scallions) to the finished dish. Delicious!