Green ‘N’ Red Potato Salad
Ingredients
- 1-1/3 cups cubed red potatoes (1-inch pieces) ⓘ
- 1 cup cut fresh green beans (1-inch pieces) ⓘ
- 2 tablespoons sliced pimiento-stuffed olives ⓘ
- 1/8 teaspoon salt ⓘ
- Dash pepper ⓘ
- 1 tablespoon olive oil ⓘ
- 1 tablespoon Dijon mustard ⓘ
- 2 teaspoons red wine vinegar ⓘ
- 1 teaspoon lemon juice ⓘ
- 1 teaspoon dill weed ⓘ
- 1/4 teaspoon sugar ⓘ
Instructions
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Meanwhile, place beans in another saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
- Drain potatoes and beans; place in a bowl. Add the olives, salt and pepper. Cover and refrigerate until chilled.
- In a small bowl, combine the dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.
Nutrition & Diet Analysis (per serving)
347
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).