Potato Salad Recipe

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings12
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Potatoes2 Pound, pounded (8 To 10, Small Ones)
 String beans1 Pound (Young)
 Dry vermouth1⁄4 Cup (4 tbs)
 Fresh lemon juice1 Teaspoon
 Black pepper1⁄4 Teaspoon, freshly ground
 Olive oil1⁄4 Cup (4 tbs)
 Corn oil1⁄4 Cup (4 tbs)
 Green onions1⁄4 Cup (4 tbs), finely sliced (Including The Tops)
 Fresh dill/Use 1 tablespoon dried dill weed, crushed2 Tablespoon, finely minced
 Parsley2 Tablespoon, finely chopped
 Parsley sprigs3 (As Desired, For Garnish)

Nutrition Facts

Serving size

Calories 157 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.5%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 10.4 mg0.4%

Total Carbohydrates 17 g5.7%

Dietary Fiber 3.2 g12.7%

Sugars 1.2 g

Protein 2 g4.9%

Vitamin A 9.8% Vitamin C 36%

Calcium 2% Iron 5.7%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a large pot, put the potatoes covering with water. Bring to a boil.
2) Boil until just tender. Do not overcook.
3) Drain and cool until they are easy to handle.
4) Once cooled, peel and cut lengthwise into 1/4-inch thick stripes. Transfer to a large mixing bowl and keep aside.
5) Meanwhile, remove the ends and strings from the beans.
6) Cut each bean diagonally into 3 or 4 pieces.
7) Over rapidly boiling water, steam the beans for 5 to 7 minutes, or until they are crisp tender.
8) Remove from the heat and quickly immediately place under cold running water until cooled well.
9) Drain on a towel and set the beans aside.

FINALIZING
10) In a jar with tight fitting lid, put the vermouth, lemon juice and pepper. Shake well to mix.
11) To this, now add the oils. Shake thoroughly for 1 minute.
12) To this, add the green onions, dill and parsley. Shake well again.
13) Over the potatoes in the bowl, pour this dressing. Toss well.
14) Let it stand, covered, for 1 hour.
15) Now, add the green beans. Toss well.

SERVING
16) Garnish with parsley sprigs and serve fresh, at room temperature. This is a perfect as an appetizer or as a vegetable side dish served with boiled beef for a St.Patrick's Day party.
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