Red Potato and French Bean Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 211.5
- Total Fat: 7.0 g
- Cholesterol: 0.1 mg
- Sodium: 469.8 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 6.3 g
- Protein: 6.1 g
View full nutritional breakdown of Red Potato and French Bean Salad calories by ingredient
Number of Servings: 8
Ingredients
-
2 pounds Red Potatoes
2 cups french green beans
3 tbsp chopped Shallots
1/2 cup diced Celery
Garlic, 1 clove minced
2 tbsp Olive Oil
1/4 cup skim milk
3 strips Morningstar Farms Bacon Strips
1 tsp salt
1 tsp black pepper
1 T Dijon Mustard
4 T Light Mayonnaise
Directions
Wash and cut potatoes into bite size pieces, do not peel. Cover with water, add salt and cook for 10 minutes. Do not overcook. While the potatoes cook, trim the ends off the beans and cut into 1" pieces. Add to the potatoes and continue to cook for about 10 more minutes. Potatoes should be just tender and beans crisp-tender.
As the beans and potatoes cook, chop shallot, garlic, celery. Make the dressing by whisking the liquid ingredients (including mayo and mustard) together, add shallot, garlic, and pepper. Microwave the bacon and crumble.
Drain the potatoes and beans, toss with the celery and add dressing. Toss the salad to combine. Adjust seasoning if necessary. Garnish with the crumbled bacon and chopped celery leaves from the inside of the celery bunch.
Number of Servings: 8
Recipe submitted by SparkPeople user FITOVER40.
As the beans and potatoes cook, chop shallot, garlic, celery. Make the dressing by whisking the liquid ingredients (including mayo and mustard) together, add shallot, garlic, and pepper. Microwave the bacon and crumble.
Drain the potatoes and beans, toss with the celery and add dressing. Toss the salad to combine. Adjust seasoning if necessary. Garnish with the crumbled bacon and chopped celery leaves from the inside of the celery bunch.
Number of Servings: 8
Recipe submitted by SparkPeople user FITOVER40.