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 min
  • Total Time 35 min
  • Servings 14

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
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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