Green Bean And Potato Salad
Green bean and potato salad- a delicious salad that can be served as a side dish next to your favorite cut of meat, or by itself for a light lunch or dinner.(gluten free, vegetarian, dairy free)
Servings: 8 servings
Calories: 170kcal
Ingredients
- 1 pound small red potatoes either new or regular
- 1 teaspoon salt for boiling the potatoes
- 8 ounces fresh green beans cut into 1 inch pieces
- 1 tablespoon capers rinsed and drained
- 1 cup chopped tomatoes or grape tomatoes
- 2 hard boiled eggs cut into wedges
- ⅓ cup black olives pitted and quartered(green are fine too)
- ¼ cup fresh parsley or fresh basil leaves
Vinaigrette:
- ⅓ cup olive oil
- 1 garlic clove minced
- ¼ teaspoon black pepper
- 2 medium lemons zest and juice
- salt to taste
Instructions
- In a medium pot combine potatoes and enough water to cover. Add salt and bring to a boil.
- Reduce heat and simmer, covered, 12 to 15 minutes or until the potatoes are tender.
- Add the green beans the last 4-5 minutes. Drain and cool for about an hour.
Make the dressing:
- In a screw-top jar combine lemon zest, lemon juice, ground pepper, olive oil, minced garlic and salt to your taste. Cover and shake well.
- In a large bowl combine potatoes, green beans, capers, olives, tomatoes, eggs and parsley or basil leaves chopped.
- Add the dressing and toss gently to coat.
- Season again with salt if necessary.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 437mg | Potassium: 457mg | Fiber: 3g | Sugar: 3g | Vitamin A: 699IU | Vitamin C: 29mg | Calcium: 40mg | Iron: 1mg
