Tangy Potato Salad
|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)|
|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.
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