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Dill-Potato Salad

  • Prep 15 min
  • Total 1 hr 50 min
  • Ingredients 12
  • Servings 16

Ingredients

Dill Dressing

2/3
cup white vinegar
1/2
cup olive or vegetable oil
2
tablespoons chopped fresh or 4 teaspoons dried dill weed
2
teaspoons sugar
1
teaspoon salt
1
teaspoon ground mustard
1/2
teaspoon coarsely ground pepper
2
cloves garlic, finely chopped

Salad

1 1/2
lb fresh green beans
3
lb small red potatoes (20 to 24), cut into quarters
1/2
cup chopped red onion
1
medium yellow bell pepper, coarsely chopped (1 cup)
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
6%
Potassium
590mg
17%
Total Carbohydrate
20g
7%
Dietary Fiber
3g
15%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Add chunks of rotisserie chicken for a hearty dinner salad.

Be sure not to overcook the potatoes, or they will fall apart in the salad. When the potatoes are done, you should be able to just pierce them with a fork.

Directions

  • 1 In tightly covered container, shake dressing ingredients.
  • 2 Cut beans in half if desired. In 4-quart Dutch oven, place beans and potatoes; add enough water just to cover vegetables. Cover; heat to boiling. Reduce heat to low; cook covered 30 to 35 minutes or until potatoes are tender. Drain.
  • 3 In very large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and bell pepper; toss. Cover; refrigerate 1 to 2 hours or until chilled before serving.

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