Kaleidoscope Potato Salad
Recipe from Better Homes and Gardens

This potato salad, made with an oil and vinegar dressing instead of mayo, is lower in calories and fat than the classic version.


Kaleidoscope Potato Salad

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Servings: 6 to 8 side-dish servings
Prep Time: 25 mins
Total Time: 40 mins
Related Categories: Green Beans, Low Calorie, Low Sodium, Potato Salad, Red Potatoes
 
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Ingredients
  • 8  ounces
    small, red new potatoes
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  • 8  ounces
    purple potatoes
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  • 8  ounces
    green beans, trimmed
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  • 3  tablespoons
    olive oil
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  • 3  tablespoons
    white wine vinegar
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  • 1  tablespoon
    snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground white pepper
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  • 1/4  cup
    sliced green onions or 3 tablespoons snipped chives
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Directions
1.
Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last 3 to 5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain.
2.
In a medium bowl stir together oil, vinegar, rosemary, salt, and pepper. Add potato mixture and onions. Toss mixture gently. Serve immediately. Makes 6 to 8 side-dish servings.
Nutrition information
Calories 146, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 96 mg, Carbohydrate 20 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin C 23%, Calcium 2%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Classic German Potato Salad
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This is a potato salad you'll be proud to serve family or friends. Everyone will want the recipe.

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