Tangy Green Bean Potato Salad
|Thin skinned potatoes||4 Medium, scrubbed|
|Salad oil||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, finely chopped|
|Cooked bacon slice||4 , diced|
|Cooked green beans||1⁄2 Pound, cut into 2 inch pieces|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Pierce potatoes several times wih fork.
Arrange in circle directly on oven tray.
Cook on high (9) for 10 to 12 minutes, then allow to stand and cool.
In glass casserole, combine oil, vinegar, sugar, onion, salt and pepper.
Cover; cook on high (9) for 1 1/2 to 2 minutes or until onion is transparent.
When potatoes are cool, remove skins, if desired, and cut in half lengthwise, then crosswise into 1/4 inch slices.
Add sliced potatoes and cooked green beans to casserole.
Toss gently, so as not to break up potatoes.
Sprinkle with parsley.
Chill before serving.
Serving size: Complete recipe
Calories 1963 Calories from Fat 1108
% Daily Value*
Total Fat 125 g192.5%
Saturated Fat 9.5 g47.5%
Trans Fat 2 g
Cholesterol 29.3 mg9.8%
Sodium 2664.4 mg111%
Total Carbohydrates 196 g65.2%
Dietary Fiber 26.4 g105.6%
Sugars 47.9 g
Protein 31 g61.3%
Vitamin A 44.7% Vitamin C 305.9%
Calcium 24.9% Iron 43.5%
*Based on a 2000 Calorie diet