Potato Salad
Description
This International salad features Minutes. Cool the potatoes; they, Minutes. Drain in a colander and run under, Tbs. oil and the lemon juice. Season well, Servings. Add a large dollop of yogurt to. It delivers bright, zesty notes. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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can be served still warm or at room Meanwhile, bring a medium saucepan of salted water to a boil.
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Cook the haricots verts until just tender (taste one to see), 3 to cold water until cool.
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Combine the yogurt and parsley and
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season well with salt and pepper; keep chilled until ready to
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serve .
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To serve, halve or quarter any larger fingerlings but leave the tiny ones whole.
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Combine the potatoes, haricots verts, celery, cucumber, fennel, and red onion in a large bowl and
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toss with the remaining with salt and pepper and
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toss again.
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Taste and add more lemon juice or olive oil if needed.
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Portion the salad into 6 to
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 844.0kcal
- % Daily Value *
- Total Fat 19.6g31%
- Saturated Fat 11.6g58%
- Cholesterol 49.0mg17%
- Sodium 138.1mg6%
- Total Carbohydrate 146.7g49%
- Dietary Fiber 16.5g66%
- Sugars 24.6g
- Protein 27.1g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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