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 slices||4 , diced|
|Cooked green beans||1⁄2 Pound, cut in 2 inch pieces|
|Chopped parsley||1⁄2 Cup (8 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.
Calories 492 Calories from Fat 277
% Daily Value*
Total Fat 31 g48.2%
Saturated Fat 2.4 g11.9%
Trans Fat 0.5 g
Cholesterol 7.3 mg2.4%
Sodium 667.2 mg27.8%
Total Carbohydrates 49 g16.3%
Dietary Fiber 6.7 g26.6%
Sugars 12 g
Protein 8 g15.4%
Vitamin A 14.3% Vitamin C 80.6%
Calcium 6.5% Iron 11.5%
*Based on a 2000 Calorie diet