Thu, May 24 2012
Becky's String Bean Potato Salad
Bring this salad with string beans and potatoes with a vinegar-garlic dressing to your next backyard barbeque or summer get together for a tasty side dish.
Ingredients
1 lb. string beans, tips trimmed and sliced in half
3/4 lb. red potatoes, quartered
1 small red onion, sliced
1/4 C. Kalamata olives, sliced and pitted (optional)
Dressing:
1/4 C. red wine vinegar or more to taste
2 cloves garlic, shredded
4 grinds black pepper
Pinch salt
1/4 tsp. oregano
1/4 tsp. onion powder
1/4 C. olive oil
Nutrition Information
Serving Size 1 (255g)
Recipe makes 4 servings
Calories 203
Calories from Fat 41 (20%)
Amount Per Serving %DV
Total Fat 4.6g 7%
Saturated Fat 0.9g 4%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 21mg 0%
Potassium 1223mg 34%
Total Carbohydrate 42.4g 14%
Dietary Fiber 13.2g 52%
Sugars 5.1g
Protein 7.4g 14%
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Combine first 6 dressing ingredients and whisk. Then add oil and re-whisk and set aside.
Boil potatoes until almost tender; add beans and cook until potatoes are fork tender. Rinse under cold water to stop cooking process ‚Äö?Ñ?¨ drain well. Once cooled, add to large bowl with onions and most of the dressing. Toss gently so as not to break up potatoes. Chill covered in fridge at least 1 hour. Remove and let come to room temperature before serving. Add remaining dressing and olives and serve.
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