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Red Skin Potato Salad With Crisp Garlic Green Beans

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  Small red potatoes 1 1⁄4 Pound (About 6)
  Fruit chutney/Such as major grey mango chutney 3 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Grainy mustard 1⁄4 Cup (4 tbs) (Such As Moutarde De Meaux)
  Dijon mustard 1 Tablespoon
  Red onion 1 Small, thinly sliced
  Fresh dill/1 tablespoon dried dill weed 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Garlic green beans 1⁄2 Pound (Crisp, 1/4 Recipe)

To Cook Potatoes: Fill a medium saucepan with water and bring it to a boil.
Scrub potatoes and slice 1/4 inch thick by hand or in a food processor with the 1/4-inch (4 mm) slicing blade.
Boil until tender, but slightly crisp when pierced with the tip of a sharp knife, about 5 to 6 minutes.
To Make Dressing: While potatoes cook, in a small bowl, stir together chutney, lemon juice, and mustards.
Drain potatoes and place in a medium bowl.
Stir in onion, dressing, and dill and toss until coated.
Season to taste with salt and pepper.
Cover and refrigerate. (Salad may be refrigerated overnight.)

Recipe Summary

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 708 Calories from Fat 21

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0.14 g0.71%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 937 mg39%

Total Carbohydrates 157 g52.2%

Dietary Fiber 19.2 g76.7%

Sugars 33.8 g

Protein 20 g40.1%

Vitamin A 69.6% Vitamin C 271.2%

Calcium 19.8% Iron 41.8%

*Based on a 2000 Calorie diet

Red Skin Potato Salad With Crisp Garlic Green Beans Recipe