Potato-Bean Salad with Herb Dressing Recipe
My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. —Chris Cummer, Bayonne, New Jersey
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1/8 teaspoon pepper
- 2 tablespoons mayonnaise
- dressing:
- 2 tablespoons sour cream
- 1 tablespoon minced chives
- 1/3 cup buttermilk
- 1/8 teaspoon celery seed
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley f
- 1 pound potatoes (about 2 medium) peeled and cubed
- 1/2 pound fresh green beans trimmed and cut into 2-inch pieces
- 1 tablespoon creole mustard
- 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
- 1-1/2 teaspoons cider vinegar
- Carbohydrate 54.492916021449 g
- Cholesterol 3.69600694513817 mg
- Fat 2.4803350732317 g
- Fiber 1.54216205543405 g
- Protein 1.61936689131404 g
- Saturated Fat 0.620759589588703 g
- Serving Size 1 1 serving (194g)
- Sodium 116.994556978871 mg
- Sugar 52.9507539660149 g
- Trans Fat 1.45146495081728 g
- Calories 237 calories
Directions Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely. In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold. Yield: 6 servings. Originally published as Potato-Bean Salad with Herb Dressing in Simple & Delicious June/July 2015 Nutritional Facts 2/3 cup equals 109 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 305 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend
