Potato Salad with Lemon and Olive OIl
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Red Potato, with skin, 4 medium CubedGreen Beans , 2 cups, halvedBacon, 5 slices, cooked and crumbledCelery, raw, 3 stalk, medium choppedYellow Sweet Corn, Canned, .5 cup*Extra Virgin Olive Oil, 3 tbspGarlic powder, 1 tbspDill weed, dried, 2 tsp*Lemon Juice, .5 lemon yields
Cube New Potatoes, cover in pot with water, boil until tender.
Cook 5 strips of bacon, crumble when cooked.
Blanch Green Beans by pouring potato water over beans, rinse with cold water.
Combine potaotes, celery, corn, crumbled bacon, olive oil, lemon juice, garlic salt and dill weed. Serve cold, room temperature, or warm.
Serving Size: 6 serving
Number of Servings: 6
Recipe submitted by SparkPeople user SARICHTER.
Cook 5 strips of bacon, crumble when cooked.
Blanch Green Beans by pouring potato water over beans, rinse with cold water.
Combine potaotes, celery, corn, crumbled bacon, olive oil, lemon juice, garlic salt and dill weed. Serve cold, room temperature, or warm.
Serving Size: 6 serving
Number of Servings: 6
Recipe submitted by SparkPeople user SARICHTER.
Nutritional Info Amount Per Serving
- Calories: 229.4
- Total Fat: 10.0 g
- Cholesterol: 4.5 mg
- Sodium: 145.6 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 4.6 g
- Protein: 6.0 g
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