Potato and Green Bean Salad
You can never have too many side dish recipes, so give Potato and Green Bean Salad a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 198 calories, 3g of protein, and 13g of fat per serving. For 88 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 10. 142 people were impressed by this recipe. It is brought to you by Go Dairy Free. Head to the store and pick up bell peppers, olive oil, green beans, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes. With a spoonacular score of 99%, this dish is great. If you like this recipe, you might also like recipes such as Potato and Green Bean Salad, Green Bean-and-New Potato Salad, and Potato Green Bean Salad.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
3 bell peppers, seeded and diced small
1 cup fresh parsley, chopped fine
1/2 pound green beans, washed, ends trimmed and cut into thirds
2 lemons, juiced
1/4 cup olive oil
2 pounds Florida potatoes, washed, peeled and diced large
1 red onion, diced small
Sea salt and fresh ground pepper, to taste
1/2 cup regular, low-fat or vegan mayonnaise
Equipment:
mixing bowl
pot
sieve
bowl
Cooking instruction summary:
Kids Can: Snap the ends off the beans and break them into thirds.Fill medium-sized mixing bowl halfway with ice and water; set aside.Fill large sized stock pot 3/4 full with lightly salted water. Bring to rolling boil over medium-high heat. Add green beans to boiling water and let cook for 2 to 3 minutes. Using a hand strainer, remove green beans from boiling water and place into the ice water to stop them from cooking.After the green beans have cooled down, remove them from the ice water and set aside.Carefully add cut potatoes to same boiling water greens beans were cooked in. Cook potatoes in boiling water for around 15 minutes, depending on size. Once tender, drain and rinse with cold water.Kids Can: In large mixing bowl, combine mayonnaise, lemon juice and olive oil. Stir the mayonnaise mixture to combine. Add all of the rest of the ingredients to the bowl and lightly stir to combine all flavors.Taste and adjust seasoning with salt and pepper.Keep potato salad cold in the refrigerator and stir before serving on favorite greens.
Step by step:
1. Kids Can: Snap the ends off the beans and break them into thirds.Fill medium-sized mixing bowl halfway with ice and water; set aside.Fill large sized stock pot 3/4 full with lightly salted water. Bring to rolling boil over medium-high heat.
2. Add green beans to boiling water and let cook for 2 to 3 minutes. Using a hand strainer, remove green beans from boiling water and place into the ice water to stop them from cooking.After the green beans have cooled down, remove them from the ice water and set aside.Carefully add cut potatoes to same boiling water greens beans were cooked in. Cook potatoes in boiling water for around 15 minutes, depending on size. Once tender, drain and rinse with cold water.Kids Can: In large mixing bowl, combine mayonnaise, lemon juice and olive oil. Stir the mayonnaise mixture to combine.
3. Add all of the rest of the ingredients to the bowl and lightly stir to combine all flavors.Taste and adjust seasoning with salt and pepper.Keep potato salad cold in the refrigerator and stir before serving on favorite greens.
Nutrition Information:
covered percent of daily need
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