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
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