Kaleidoscope Potato Salad

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Kaleidoscope Potato Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    ounces small, red new potatoes

  • 8

    ounces purple potatoes

  • 8

    ounces green beans, trimmed

  • 3

    tablespoons olive oil

  • 3

    tablespoons white wine vinegar

  • 1

    tablespoon snipped fresh rosemary or ½ teaspoon dried rosemary, crushed

  • ¼

    teaspoon salt

  • ¼

    teaspoon ground white pepper

  • ¼

    cup sliced green onions or 3 tablespoons snipped chives

Directions

1. Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last 3 to 5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain. 2. In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently. Serve immediately. Makes 6 to 8 side-dish servings. Nutrition Facts (Kaleidoscope Potato Salad) Servings Per Recipe 6, cal. (kcal) 146, Fat, total (g) 7, chol. (mg) 0, sat. fat (g) 1, carb. (g) 20, fiber (g) 2, pro. (g) 2, vit. A (IU) 146, vit. C (mg) 14, sodium (mg) 96, calcium (mg) 20, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet


Nutrition

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