Green Bean and Potato Salad

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Green Bean and Potato Salad
 
Cooking time: 40 min
Servings 10
The highlight of potato salad is that it contains green beans, which are rich in rare vitamin K, which is necessary for normal blood clotting and calcium absorption. The product contains manganese, which is responsible for the condition and elasticity of the skin. The presence of dietary fiber makes the product important for the activity of the gastrointestinal tract and the normalization of intestinal motility. It is a source of high-quality, easily digestible vegetable protein; it is often included in the diet of vegetarians and everyone who, for various reasons, does not consume meat products.

Ingredients
servings

  • Red potatoes
    1,5 pounds
  • Fresh green beans, trimmed and snapped
    0,8 pounds
  • Chopped fresh basil
    2 tsp.
  • Red onion, chopped
    1 pcs.
  • Balsamic vinegar
    2 tsp.
  • Dijon mustard
    5 tsp.
  • Fresh lemon juice
    5 tsp.
  • Garlic, minced
    1 cloves
  • Extra virgin olive oil
    5 tbsp.
  • Dash Worcestershire sauce
    to taste

Nutrition facts per serving

  • Calories

    176 kcal

  • Protein

    1.9 g

  • Fat

    11.3 g

  • Carbohydrates

    17.3 g

Method

  • Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.

  • In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

Bon Appetit!

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