Looking for a simple side to serve a crowd? Check out this warm potato salad, including Progresso® kidney beans, ready to serve in 35 minutes.
Dilled Potato-Bean Salad
- Prep Time 20 min
- Total 35 min
- Servings 14
- Ingredients 10
Ingredients
- 2 lb small red potatoes, cut into 1/8-inch slices
- 2/3 cup olive or vegetable oil
- 1/3 cup white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chopped celery
- 1/4 cup chopped fresh dill weed
- 2 medium green onions, sliced (2 tablespoons)
- 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
- 4 hard-cooked eggs, halved lengthwise, sliced
Instructions
-
Step1In 3-quart saucepan, place potatoes and 4 cups water. Heat to boiling over medium-high heat; reduce heat. Simmer uncovered 8 to 10 minutes or until potatoes are tender; drain.
-
Step2Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
-
Step3In large bowl, place potatoes, celery, dill, onions, beans and 3 of the eggs. Pour dressing over salad; stir gently to coat. Garnish with remaining egg. Let stand 5 minutes. Serve warm.
Nutrition
210
Calories
12g
Total Fat
5g
Protein
18g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1/2 Cup)
- Calories
- 210
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 200mg
- 8%
- Potassium
- 440mg
- 13%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 1g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
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