Tested till perfect Potato and Green Bean Salad

Potato and Green Bean Salad

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2005

Recipe2 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10

Ingredients

  • 10 (2-1/2 lb/1.25 kg) 10(2-1/2 lb/1.25 kg)new potatonew potatoes, scrubbed
  • 2 cups 2cupschopped trimmed green beangreen beans
  • 1/2 cup 1/2cupfresh coriander leaffresh coriander leaves

Coriander Dressing:

  • 3/4 cup 3/4cuplight mayonnaise
  • 1/4 cup 1/4cupchopped fresh coriander
  • 1/4 cup 1/4cuplight sour cream
  • 1 tbsp 1tbsplime juice or white wine vinegar
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
To change the number of servings, enter the number, then press "calculate". or reset

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.)

Nutritional Information Per each of 10 servings: about

cal 151 pro 3g total fat 6g sat. fat 1g
carb 23g fibre 2g chol 7mg sodium 662mg

% RDI:

calcium 3 iron 9 vit A 2 vit C 23
folate 8
All rights reserved. Transcontinental Media G.P. © 2014