Photo: Stephanie Studer
Red Potato & Green Bean Salad with Rosemary Vinaigrette
12 ingredients
20 min + 20 min
4
openrecipes
This vibrant spring salad is incredibly flavorful and healthy! It’s perfect for Easter or as a side salad any other day of the year. Feel free to replace the green beans with asparagus.
Estimated Nutrition (whole recipe, rough)
373
Calories
7g
Protein
1g
Fat
87g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Honey | 1 tbsp (21g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ pound FOR THE SALAD:
- 1 cup Baby Red Potatoes
- 2 Green Beans, Cut Into 1 Inch Pieces
- 1 Tablespoon Green Onions, Chopped
- 1 Tablespoon FOR THE DRESSING:
- ¼ Tablespoons White Wine Vinegar
- ¼ Tablespoons White Balsamic Vinegar
- ½ Tablespoons Dijon Mustard
- ½ cloves Whole Grain Mustard
- ½ Tablespoons Honey Or Pure Maple Syrup
- ⅛ teaspoons Garlic
- 3 Tablespoons Fresh Rosemary Leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes