Try this Green Bean Potato Salad recipe, or contribute your own.
Suggest a better descriptionSource: Southern Living
Bring potatoes, water to cover and 1/4 cup of the salt to a boil in a large Dutch oven over medium-high. Reduce heat to medium-low and cook until just fork tender but not falling apart, about 8 minutes. Add haricots verbs, and cook until beans are tender-crisp, about 1 minute. Drain well; cool completely, about 30 minutes. Transfer to a large bowl and cover with plastic wrap. chill until ready to use.
Whisk together lemon zest and lemon juice, shallot, vinegar, mustard, pepper, remaining 1 teaspoon salt, and 1 tablespoon of the chopped dil in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.
Gently toss together potato-green bean mixture and 1/2 cup of the dressing, and let stand 30 minutes. before serving, gently stir in radishes, remaining fresh diss and remaining dressing. sprinkle with chives.
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 228 | ||
Calories from Fat: 58 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 2463.3mg | 85 % | |
Potassium 1124.1mg | 30 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 34.1g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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