Garlicky Green Bean-Potato Salad

• 1 1/2 pounds yellow Finnish potatoes or red potatoes
• 3/4 cup fat-free, less-sodium chicken broth
• 2 cups (1/2-inch) cut green beans (about 1/2 pound)
• 10 garlic cloves, peeled
• 2 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fat-free, less-sodium chicken broth
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Cut potatoes into quarters. Cut each piece into 1/2-inch-thick slices. Pour 3/4 cup broth into bottom of a 6-quart pressure cooker; layer the potatoes, green beans, and garlic in cooker. Close lid securely; bring to high pressure over high heat (about 9 minutes). Adjust heat to low or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid.
2. Drain potato mixture in a colander, reserving garlic cloves; place potato mixture in a large bowl. Combine reserved garlic cloves, vinegar, and remaining ingredients in a blender, and process until smooth. Drizzle the garlic dressing over potato mixture; toss gently to coat.

yellow finnish potatoes, chicken broth, green beans, garlic, rice vinegar, extravirgin olive oil, chicken broth, mustard, salt, black pepper

Taken from www.myrecipes.com/recipe/garlicky-green-bean-potato-salad (may not work)