Dilled Potato-Bean Salad

  • Prep Time 20 min
  • Total Time 35 min
  • Servings 14

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1/2 Cup)
Calories
210
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
200mg
8%
Potassium
440mg
13%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
13%
Sugars
1g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
8%
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.