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Tangy Potato Salad

Diabetic.Foodie's picture
  Red potatoes 8 Ounce
  Purple potatoes/Yukon gold potatoes 8 Ounce, cut into 1/2 inch pieces
  Green beans 8 Ounce, trimmed
  Olive oil 3 Tablespoon
  White wine vinegar 3 Tablespoon
  Snipped rosemary/1/2 teaspoon dried rosemary, crushed 1 Tablespoon, crushed (Fresh)
  Salt 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Sliced green onions/3 tablespoons snipped fresh chives 1⁄4 Cup (4 tbs)

In a covered large saucepan cook potatoes in a small amount of boiling, lightly salted , water for 10 to 12 minutes or until tender, adding beans the last 3 to 5 minutes of cooking; drain.
Rinse with cold water; drain again.
In a medium bowl stir together the oil, vinegar, rosemary, salt, and pepper.
Add potato mixture and green onions; toss gently to coat.

Recipe Summary

Side Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 856 Calories from Fat 410

% Daily Value*

Total Fat 46 g71.5%

Saturated Fat 6.7 g33.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 522.5 mg21.8%

Total Carbohydrates 101 g33.7%

Dietary Fiber 19.2 g76.7%

Sugars 8.1 g

Protein 15 g29.6%

Vitamin A 47.3% Vitamin C 147.1%

Calcium 13.8% Iron 32.3%

*Based on a 2000 Calorie diet


Tangy Potato Salad Recipe