Dilled Potato-Bean Salad

Prep 20 min
Total 35 min
Servings 14

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 11, 2011

Ingredients

lb small red potatoes, cut into 1/8-inch slices

2/3

cup olive or vegetable oil

1/3

cup white wine vinegar

teaspoon salt

1/2

teaspoon pepper

1/2

cup chopped celery

1/4

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

Steps

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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 Facts

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;