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Dilled Potato-Bean Salad

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Betty Crocker Kitchens
Updated Aug 11, 2011
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
  • Step 
    3
    In 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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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