Vegetable Potato Salad: Date Added: 6 Jun 2011 Ingredients:


The question of what type of potato to use in a recipe may never have even occurred to you, but to me, Yukon gold beats any other potato in a salad which is why I included it by name in this recipe. If you have your own potato preference use what you like, and look for colorful heirloom potatoes at your farmers' market, it is fun to experiment - just because you can.
Four servings, about 1 cup each ( double or triple to serve more)
Preparation time 20 minutes plus refrigeration time
1/2 cup green beans, frozen and thawed
3 Yukon gold potatoes, about 1 pound, peeled and chopped into 1 inch cubes about 2 cups
1 carrot peeled and diced, about 1/2 cup
1 tablespoon cider vinegar
2 big radishes or 1/2 cup diced
1 stalk celery diced, about 1/2 cup
1/4 cup mayonnaise
Salt for the water and pepper for taste

Cooking Instructions:

1. Fill a medium size saucepan with water, add 1/2 teaspoon salt and bring to a boil. Add potatoes and cook until tender when pierced with a fork about 12 minutes. When the potatoes are just about ready, add the carrots and green beans to the boiling water for one minute, this short cooking time softens them but they won't lose their crunch. Set a colander in the sink and drain the potatoes and vegetables. Sprinkle the potatoes and vegetables immediately with the vinegar, and let them cool in the colander to room temperature.
2. In a medium size bowl toss the potatoes and all remaining ingredients, season with salt and pepper to taste. This can be served at right away or at room temperature or refrigerate and serve cold.
Nutrition Per Serving: Calories 186, Fat 10 g, Saturated Fat 1.5 g, Cholesterol 8 mg, Sodium 238 mg, Carbohydrate 23.1g, Fiber 2.8 g Protein 2.3 g.

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