Blue Cheese-Green Bean Potato Salad

Yield: 6 (3/4-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 28%
  • Fat: 3.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.2g
  • Carbohydrate: 17.6g
  • Fiber: 2.7g
  • Cholesterol: 7mg
  • Iron: 0.0mg
  • Sodium: 242mg
  • Calcium: 0.0mg


  • 1 pound small round red potatoes
  • 1 (10-ounce) package frozen cut green beans
  • 1/3 cup red wine vinegar
  • 2 teaspoons vegetable oil
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup crumbled blue cheese
  • 2 slices turkey bacon, cooked and crumbled


  1. Cut each potato into 8 pieces. Cook potato in boiling water to cover 10 minutes. Add beans, and cook 5 additional minutes or until potato is tender. Drain well, and place in a large bowl.
  2. Combine vinegar and next 4 ingredients in a small bowl, stirring well. Pour vinegar mixture over potato mixture; toss lightly. Top with blue cheese and bacon.
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