Garden Fresh Potato Salad Recipe

Garden Fresh Potato Salad Recipe
Garden Fresh Potato Salad Recipe photo by Taste of Home
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Garden Fresh Potato Salad Recipe

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A parent from a school I previously taught at gave me this recipe, and I think of that parent and child every time I make this potato salad. The salad looks beautiful, and the fresh basil vinaigrette keeps it light. —Dee Dee Calow, Warren, Illinois
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. Cook 25 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. Cook 25 min. + chilling

Ingredients

  • 3 pounds small red potatoes, quartered
  • 1 pound fresh green beans, trimmed and cut in half
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 6 hard-boiled large eggs, sliced
  • 1 cup grape tomatoes

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl.
In a small bowl, whisk oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Stir before serving; top with eggs and tomatoes. Yield: 20 servings (3/4 cup each).
Originally published as Summer Bounty Potato Salad in Diabetes Spring 2013 2013

Nutritional Facts

3/4 cup: 113 calories, 5g fat (1g saturated fat), 64mg cholesterol, 202mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 3 pounds small red potatoes, quartered
  • 1 pound fresh green beans, trimmed and cut in half
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 6 hard-boiled large eggs, sliced
  • 1 cup grape tomatoes
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl.
  2. In a small bowl, whisk oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour.
  3. Stir before serving; top with eggs and tomatoes. Yield: 20 servings (3/4 cup each).
Originally published as Summer Bounty Potato Salad in Diabetes Spring 2013 2013

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