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.

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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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