Creamy Potato Salad With Green Beans
2 Eggs
1 pound of small red-skinned new potatoes
1 cup of fresh green beans; cut into
1/4 cup of finely chopped red onion
1 tablespoon of low-fat mayonnaise
1/2 teaspoon of mustard powder
Salt and freshly ground
In a medium pot, cover eggs with cold water and set over medium-high
heat. When water boils, remove pot from heat, cover and let sit for 20
minutes. In another pot, cover potatoes with cold water. If necessary,
cut any potatoes that are significantly larger, so all potatoes are
1/2-inch to l-inch. Bring to a boil and cook until a knife easily
pierces potatoes, about 10 minutes. With a slotted spoon, transfer
potatoes to a medium bowl. Place beans in water from potatoes and boil
until they are al dente, about 4 minutes for fresh beans, 1 minute for
frozen. Immediately drain beans in a colander and place in a bowl of
ice-cold water. Drain well and add beans to potatoes. Peel warm eggs.
Chop them coarsely. Add eggs to potatoes. Add onion, mayonnaise and
mustard powder to bowl. Mix salad with a fork until it is creamy. Season
to taste with salt and pepper. 4 Servings
[per serving: 160 calories and 4 grams fat; 22.5% cff.] REF "Potato
Salad" by Carol Ward; syndicated by Knight Ridder; appeared in Riverside
Press-Enterprise 06/14/1998(Sun). Hanneman 1998 June Recipe by: "Potato
Salad" by Carol Ward 1998 Posted to EAT-LF Digest by Kitpath on Jun 14,
1998, converted by MM_Buster v2.0l.
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