Garden-Fresh New Potato & Bean Salad
37 Min(s) (incl. cooling)
15 Min(s) Prep
22 Min(s) Cook
Healthy Living
What really makes this tasty, picnic-perfect salad stand out? The mix of dill and coarse ground mustard, which adds a tangy kick to the beans and potatoes.
What You Need
Select All
12 servings
Original recipe yields 12 servings
1 lb. each red and white new potatoes, halved, cooked and cooled
1/2 lb. each fresh green and yellow beans, cut into 2-inch lengths, blanched
2 stalks celery, chopped
1/3 cup chopped fresh dill
Let's Make It
1
Mix dressing and mustard in large bowl until blended.
2
Add remaining ingredients; toss lightly.
Kitchen Tips
Tip 1
How to Cook Potatoes in Microwave
Pierce potatoes with fork; place in microwaveable bowl. Add 2 Tbsp. water. Microwave on HIGH 10 to 12 min. or until potatoes are tender; drain. To cool potatoes quickly, immerse cooked potatoes in ice water. Let stand 5 min. or until cooled; drain.
Tip 2
How to
Add the vegetables to a large pot of boiling water. Cook, uncovered, 2 to 3 min. or until crisp-tender. Drain, then immediately plunge the vegetables into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
Tip 3
Nutrition Bonus
This delicious low-fat, low-sodium side dish is the perfect accompaniment for grilled chicken breasts. And as a bonus, the combination of vegetables is a good source of fiber.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 130mg
6%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
11%
Sugars 2g
4%
Protein 2g
4%
Vitamin A
4%
Vitamin C
10%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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