Potato and Green Bean Salad
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Potato and Green Bean Salad
Photography by Matthew Kimura
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 151 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 7 mg |
| sodium | 662 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 9 |
| vit A | 2 |
| vit C | 23 |
| folate | 8 |
Coriander and lime give a classic summer salad a fresh new taste. You can also use parsley or basil instead of the coriander. If you like, add 1 cup (250 mL) cubed smoked cheese to the salad.
Ingredients
Preparation
In large saucepan of boiling salted water, cover and cook potatoes just until tender, 10 to 15 minutes. Remove with slotted spoon; let cool. Peel, if desired; cut into bite-size cubes. Place in large bowl.
Meanwhile, in same saucepan, cook green beans until tender-crisp, about 4 minutes. Drain and chill in cold water; drain and pat dry. Add to potatoes.
Coriander Dressing: In small bowl, whisk together mayonnaise, coriander, sour cream, lime juice, salt and pepper. Pour over potato mixture; gently toss to coat. Garnish with coriander leaves. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Meanwhile, in same saucepan, cook green beans until tender-crisp, about 4 minutes. Drain and chill in cold water; drain and pat dry. Add to potatoes.
Coriander Dressing: In small bowl, whisk together mayonnaise, coriander, sour cream, lime juice, salt and pepper. Pour over potato mixture; gently toss to coat. Garnish with coriander leaves. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Source : Canadian Living Magazine: August 2005
- Keywords : Salad; Boil; Potatoes; Green beans; Mayonnaise; Sour Cream; Lemonade;
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