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New Potato Salad
New Potato Salad

Category: Side Dish | Serves: 6

(63 ratings)

Nutrition Information:
Calories: 139
Protein: 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.
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
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.

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