Red Potato Salad - KNEP - Kentucky Nutrition Education Program


Red Potato Salad

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


  • 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


  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 • Washington State Potato Commission, “The Spud Syllabus”, December 2007 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.