Garden Fresh Potato Salad

Name: Garden Fresh Potato Salad
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 20 servings (3/4 cup each).
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

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

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.

Nutrition 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.

Originally published as Garden Fresh Potato Salad in Diabetes Spring 2013 Bookazine