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Italian New Potato Salad
Recipe Tip
Pass the Potatoes
Potatoes are a root vegetable that grow in the ground. Eating the skin of potatoes provides fiber that helps with digestion.
Success
Avoid overcooking the potatoes as they will fall apart. You should be able to just pierce the potatoes with a fork when they are done.
Substitution
One small bell pepper, coarsely chopped (1/2 cup), can be used for the olives.
  0 ratings : 0 reviews

Italian New Potato Salad

Make potato salad, Italian style with vinaigrette, green beans and olives. From eatbetteramerica.
Prep Time:30 min
Start to Finish:1 hr 30 min
makes:8 servings

3/4pound green beans
10to 12 new potatoes (1 1/2 pounds), cut into fourths
1/4cup water
1/2cup reduced-fat Italian dressing or balsamic vinaigrette
1/4cup chopped red onion
1can (2 1/4 ounces) sliced ripe olives, drained
1.Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating dish 1/2 turn every 4 minutes, until potatoes are tender; drain.
2.In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and olives; toss. Cover and refrigerate 1 to 2 hours or until chilled.

Nutritional Information
1 Serving: Calories 120 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 20g (Dietary Fiber 3g, Sugars 3g); Protein 2g % Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 4%; Iron 10% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1 c Vegetables 
*% Daily Values are based on a 2,000 calorie diet.

 
 
 
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