Tangy Potato Salad Recipe

Summary

CourseMethod
Vegetarian

Ingredients

 Red potatoes8 Ounce
 Purple potatoes/Yukon gold potatoes8 Ounce, cut into 1/2 inch pieces
 Green beans8 Ounce, trimmed
 Olive oil3 Tablespoon
 White wine vinegar3 Tablespoon
 Snipped rosemary/1/2 teaspoon dried rosemary, crushed1 Tablespoon, crushed (Fresh)
 Salt1⁄4 Teaspoon
 White pepper1⁄4 Teaspoon
 Sliced green onions/3 tablespoons snipped fresh chives1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 856 Calories from Fat 410

% Daily Value*

Total Fat 46 g71.5%

Saturated Fat 6.7 g33.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 522.5 mg21.8%

Total Carbohydrates 101 g33.7%

Dietary Fiber 19.2 g76.7%

Sugars 8.1 g

Protein 15 g29.6%

Vitamin A 47.3% Vitamin C 147.1%

Calcium 13.8% Iron 32.3%

*Based on a 2000 Calorie diet

Directions

In a covered large saucepan cook potatoes in a small amount of boiling, lightly salted , water for 10 to 12 minutes or until tender, adding beans the last 3 to 5 minutes of cooking; drain.
Rinse with cold water; drain again.
In a medium bowl stir together the oil, vinegar, rosemary, salt, and pepper.
Add potato mixture and green onions; toss gently to coat.
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