Provençal Potato Salad

Nutritional Information

Calories 143
Caloriesfromfat 36 %
Fat 6 g
Satfat 1 g
Monofat 4 g
Polyfat 1 g
Protein 4 g
Carbohydrate 21 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 468 mg
Calcium 38 mg

Ingredients

1 1/4 pounds small red potatoes
1 cup (1-inch) pieces green beans
1 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons whole-grain Dijon mustard
1 tablespoon fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley
9 kalamata olives, pitted and quartered

Preparation

Place potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer 20 minutes. Add beans; cook 1 1/2 minutes. Drain and rinse with cold water until cool. Cut potatoes into quarters; place potatoes and beans in a large bowl. Add tomatoes and onion; toss gently to combine.

Combine oil and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Pour over potato mixture; toss gently to coat. Stir in parsley and olives just before serving.

July 2002
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