Summer Potato Salad

Recipe Ingredients

1 lb	454g / 16oz	Red potatoes - cut 1" chunks
2 cups	320g / 11oz	Cut green beans in 2" pieces
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Country-style Dijon mustard
1 teaspoon	5ml	Tabasco pepper sauce
1/2 cup	73g / 2.6oz	Crumbled feta cheese

Recipe Instructions

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 Tabasco 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.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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