Kaleidoscope Potato Salad

This potato salad, made with an oil and vinegar dressing instead of mayo, is lower in calories and fat than the classic version.

Kaleidoscope Potato Salad Enlarge Image
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2 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
25 mins
Cook:
10 mins to 15 mins
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Kaleidoscope Potato Salad

Ingredients
8
ounces small, red new potatoes
8
ounces purple potatoes
8
ounces green beans, trimmed
3
tablespoons olive oil
3
tablespoons white wine vinegar
1
tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4
teaspoon salt
1/4
teaspoon ground white pepper
1/4
cup sliced green onions or 3 tablespoons snipped chives

Directions

  1. Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last 3 to 5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain.
  2. In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently. Serve immediately. Makes 6 to 8 side-dish servings.

Nutrition Facts

(Kaleidoscope Potato Salad)
    Per serving:
  • 146 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 96 mg sodium,
  • 20 g carb.,
  • 2 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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