Bean And Potato Salad Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Frozen italian green9 Ounce (1 Package)
 Canned potato16 Ounce, drained (1 Can)
 Onion1 Tablespoon, sliced
 Garlic herb1⁄4 Cup (4 tbs)
 French salad dressing2 Tablespoon
 Dairy sour cream1⁄4 Cup (4 tbs)
 Mayonnaise1⁄4 Cup (4 tbs)
 Celery seed1⁄4 Teaspoon
 Salt1⁄8 Teaspoon
 Lettuce1 Cup (16 tbs)
 Sliced radishes1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1084 Calories from Fat 622

% Daily Value*

Total Fat 70 g107.1%

Saturated Fat 12.5 g62.6%

Trans Fat 0 g

Cholesterol 69.2 mg

Sodium 2575.1 mg107.3%

Total Carbohydrates 103 g34.5%

Dietary Fiber 21.6 g86.5%

Sugars 21 g

Protein 15 g30.4%

Vitamin A 127.7% Vitamin C 109.8%

Calcium 25.9% Iron 56.8%

*Based on a 2000 Calorie diet


Cook beans according to package directions; drain.
Combine beans, potatoes, and onion.
Pour dressing over all, tossing lightly.
Cover; refrigerate 2 to 12 hours, stirring occasionally.
Before serving: Combine sour cream, mayonnaise, celery seed, and salt.
Add to vegetables.
Stir lightly to mix.
Mound in lettuce cups; garnish with radish slices.