Red Potato Salad - KNEP - Kentucky Nutrition Education Program

Recipes

Red Potato Salad

Receta en Español
Servings:16Serving Size:1/2 cup
Red Potato

Ingredients:

  • 6 medium red potatoes cut into 1½ inch pieces
  • 4 cups fresh green beans cut into 1½ inch pieces
  • 1 small red onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup chopped cherry tomatoes
  • ¼ cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh oregano
  • Salt and pepper

Directions:

  1.  Wash vegetables in warm water.
  2.  Boil potatoes until tender and drain.
  3. Boil green beans until tender crisp and drain.
  4. Place the potatoes and green beans in a bowl.
  5. Add chopped red onions, peppers and tomatoes.
  6. In a small bowl, mix mayonnaise, red wine vinegar and chopped oregano.
  7. Add to potato mixture and mix lightly.
  8. Season with salt and pepper. Mix well. Serve cold.
Source: • FSHE 12 Kentucky Potatoes, Sandra Bastin, M.N.S., R.D., 1993 http://www.ca.uky.edu/agc/pubs/fshe/fshe12/fshe12.pdf • Washington State Potato Commission, “The Spud Syllabus”, December 2007 http://www.potatoes.com/files/7413/4885/1808/Spud_Syllabus_English.pdf Plate it up! Kentucky Proud Project.

140 calories, 1.5g fat, 0g saturated fat, 0mg cholesterol, 35mg sodium, 26g carbohydrate, 6g fiber, 3g sugar, 5g protein.