Cook unpeeled red and white mini potatoes until tender; cool and halve. Cut beans into 2-inch pieces; blanche.
Mix mayonnaise and mustard in large bowl. Add remaining ingredients; toss lightly. Refrigerate until ready to serve.
To cool quickly, immerse cooked potatoes in ice water 5 min.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 8|
|Calories from Fat: 97 (31%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 7.6mg||2 %|
|Sodium 257.4mg||9 %|
|Potassium 856.6mg||23 %|
|Total Carbohydrate 46g||14 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 35.3g|
|Protein 9.4g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 310
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