Looking for a simple side to serve a crowd? Check out this warm potato salad, including Progresso® kidney beans, ready to serve in 35 minutes.
lb small red potatoes, cut into 1/8-inch slices
cup olive or vegetable oil
cup white wine vinegar
cup chopped celery
cup chopped fresh dill weed
medium green onions, sliced (2 tablespoons)
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
hard-cooked eggs, halved lengthwise, sliced
In 3-quart saucepan, place potatoes and 4 cups water. Heat to boiling over medium-high heat; reduce heat. Simmer uncovered 8 to 10 minutes or until potatoes are tender; drain.
Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
In large bowl, place potatoes, celery, dill, onions, beans and 3 of the eggs. Pour dressing over salad; stir gently to coat. Garnish with remaining egg. Let stand 5 minutes. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1/2 Cup)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.