Dilled Potato-Bean Salad

Dilled Potato-Bean Salad

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.

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

14

servings

2
lb small red potatoes, cut into 1/8-inch slices
2/3
cup olive or vegetable oil
1/3
cup white wine vinegar
1
teaspoon salt
1/2
teaspoon pepper
1/2
cup chopped celery
1/4
cup chopped fresh dill weed
2
medium green onions, sliced (2 tablespoons)
1
can (15 oz) Progresso® dark red kidney beans, drained, rinsed
4
hard-cooked eggs, halved lengthwise, sliced
  1. 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.
  2. Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
  3. 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.
Makes 14 servings

Nutrition Information:

1 Serving (1 Serving (1/2 Cup))
  • Calories 210
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 200mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 3g,
    • Sugars 1g),
  • Protein 5g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.