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Potato Salad with Beans

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Potato Salad with Beans
A resistant starch recipe.
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Main Category Exchange List
Main Ingredient Potatoes
Calories 150 Calories
Secondary Category Gourmet, Lickity Split
Prep Time 30 minutes
Servings
1 cup servings
Ingredients
Main Category Exchange List
Main Ingredient Potatoes
Calories 150 Calories
Secondary Category Gourmet, Lickity Split
Prep Time 30 minutes
Servings
1 cup servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Slice new potatoes in half or quarters (depending on size) and place in a large pot. Cover with cold water and bring to a boil. Turn down the heat to a slow boil and cook for 12 to 15 minutes - until fork tender.
  2. Trim green bean ends and cut green beans in half.
  3. Snap off tough ends of asparagus and then slice asparagus into an equal size as the green bean pieces.
  4. While potatoes are cooking, bring another pot of water to a boil. Once it's boiling add both the green beans and asparagus to the boiling water. Cook for 4 to 5 minutes.
  5. Prepare and ice bath (large bowl with half water and half ice). When the green beans and asparagus are ready - drain in a colander and then plunge into ice bath. Let them sit in the ice bath until completely cool.
  6. Prepare vinaigrette by whisking together olive oil, red wine vinegar, water, Dijon mustard, minced garlic and black pepper.
  7. Finely chop the red onion and set aside.
  8. Mince the parsley and set aside.
  9. Drain the potatoes when ready, add to a bowl, add half the vinaigrette to the warm potatoes and toss to coat the potatoes.
  10. Drain the green beans and asparagus from the ice bath. Pat green beans and asparagus with paper towel so they are mostly dry.
  11. Add parsley, red onion, green beans, asparagus, and walnuts to potatoes. Gingerly toss with the remaining vinaigrette and place in refrigerator. Serve cold.
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