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New Potato Salad
  (61 ratings) Nutrition Information:
Calories: 139Protein: 3 g Carbs: 23 g Fat: 5 g Saturated Fat: 1 g Sodium: 22 mg Fiber: 4 g
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There's no creamy, fat-laden sauce weighing this potato salad down! It's tossed with fresh veggies, herbs and a vinaigrette.
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Ingredients:
1 pound small, new (red) potatoes, quartered or halved
8 ounces (1/2 lb) small green beans, stemmed
2 tsp freshly-ground black pepper
2 green onions, trimmed and minced
2 Tbsp olive oil or canola oil
3 small (ripe) tomatoes, cored
2 Tbsp chopped fresh parsley or basil (or 2 tsp dried)
1/4 cup red wine vinegar
3 Tbsp chicken stock
8 ounces (1/2 lb) small green beans, stemmed
2 tsp freshly-ground black pepper
2 green onions, trimmed and minced
2 Tbsp olive oil or canola oil
3 small (ripe) tomatoes, cored
2 Tbsp chopped fresh parsley or basil (or 2 tsp dried)
1/4 cup red wine vinegar
3 Tbsp chicken stock
Directions:
| 1 | In a large saucepan of boiling water, cook the potatoes until just-tender, about 15-20 minutes. |
| 2 | Cook the green beans in a separate pan of boiling water, until just crisp-tender, about 10-15 minutes. While they cook, mince the green onions (scallions) finely. |
| 3 | Drain potatoes and beans and place them both in a large bowl. Add the pepper, minced green onion, and olive oil. |
| 4 | Gently toss the vegetables (they absorb more scallion and olive-oil flavors if they are still hot). Set aside to cool. |
| 5 | Just before serving, add tomato pieces, chopped herbs, vinegar, chicken stock. Again, gently toss before serving. Serving Size: 1 cup. |
| 6 | ENJOY! |
| Ratings & Reviews |
(61 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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