- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2006
Ingredients
Method
In large pot of boiling salted water, cover and cook potatoes until almost tender, about 10 minutes. Add green beans; boil until tender-crisp, about 4 minutes. Drain.Meanwhile, in large bowl, whisk together olive oil, lemon juice, mustard, basil, salt and pepper. Add potato mixture, spinach, grape tomatoes, black olives and red pepper;
toss to coat. Top with eggs.
More potato salad recipes:
Nutritional facts Per serving: about
- Sodium 1004 mg
- Protein 10 g
- Calories 307.0
- Total fat 19 g
- Cholesterol 186 mg
- Saturated fat 3 g
- Total carbohydrate 27 g
%RDI
- Iron 21.0
- Folate 51.0
- Calcium 9.0
- Vitamin A 41.0
- Vitamin C 102.0
