| New Potato Salad |
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20 minutes Serves: 6
This salad is best served warm, but it's also fine chilled. So you can make it in advance, and refrigerate, covered, until dinner. |
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| 1 |
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pound small, new (red) potatoes, quartered or halved |
| 8 |
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ounces (1/2 lb) small green beans, stemmed |
| 2 |
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tsp freshly-ground black pepper |
| 2 |
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green onions (scallions), trimmed and minced |
| 2 |
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Tbsp olive oil or vegetable oil |
| 3 |
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small, (ripe) tomatoes, cored |
| 2 |
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Tbsp chopped fresh parsley or basil (or 2 tsp dried) |
| 1/4 |
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cup red wine vinegar |
| 3 |
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Tbsp chicken stock |
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| 1. |
In a large saucepan of boiling water, took the potatoes until just-tender, about 15 to 20 minutes. Cook the green beans in a separate pan of boiling water, until just crisp-tender, about 10 to 15 minutes. While they cook, mince the green onions (scallions) finely. |
| 2. |
Drain potatoes and beans and place them both in a large bowl. Add the pepper, minced green onion, and olive oil. Gently toss the vegetables (they absorb more scallion and olive-oil flavors if they are still hot). Set aside to cool . |
| 3. |
Just before serving, add tomato pieces, chopped herbs, vinegar, chicken stock. Again gently toss before serving. |
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Nutrients per serving
1 cup |
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| Calories |
136 |
Saturated fat |
1.9 g |
Iron |
1.4 mg |
| Protein |
9 g |
Cholesterol |
26 mg |
Calcium |
14 mg |
| Carbohydrate |
12 mg |
Vitamin A |
36 RE |
Sodium |
394 mg |
| Total Fat |
6.2 g |
Vitamin C |
5 mg |
Dietary Fiber |
1 g |
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How are the Dietary Guidelines followed in planning school meals? Talk to your school food service staff about how food is prepared. |
