Thursday, May 23, 2013

{soups-salads-and-salad-dressings} Garden Potato Salad Recipe

 

Garden Potato Salad Recipe

 

This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.—Caroline Weese, Greybull, Wyoming

This recipe is:

Quick

 

 

    Prep: 15 min. + chilling
    Cook: 15 min. + cooling
    Yield: 12 Servings


Ingredients


    1-1/2 pounds red potatoes, quartered
    3/4 pound fresh green beans, trimmed and halved
    10 cherry tomatoes, halved
    1 small onion, chopped
    DRESSING:
    1/2 cup olive oil
    1/4 cup cider vinegar
    2 tablespoons lemon juice
    2 tablespoons Dijon mustard
    2 teaspoon dried basil
    2 garlic cloves, minced
    1-1/4 teaspoons sugar
    1/4 teaspoon hot pepper sauce


Directions

    Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool.
    Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and
    refrigerate. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 141 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 70 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.


Originally published as Garden Potato Salad in Taste of Home August/September 1996, p19
 
 
 
 

 
             Beth Layman  :)


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