Bean And Potato Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 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

Directions

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.
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