Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad Dressing | 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
- =
- 3 lbs medium potatoes (about 9 potatoes)
- 12 ounces green beans
- 1/2 cup mayonnaise or salad dressing
- 1/2 cup sour cream
- 2 tablespoons milk
- 1 teaspoon curry powder
- 1 teaspoon dijon-style mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- milk (optional)
- =
Directions
In a large saucepan, cover potatoes with water.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 25 minutes or just until tender.
Drain well; cool slightly.
Peel and cube potatoes.
Meanwhile, cut fresh green beans into 1-inch pieces.
In a covered medium saucepan, cook beans in a small amount of boiling water for 12 to 15 minutes or until crisp-tender.
Drain. Cool.
For dressing, in a large bowl, combine mayonnaise or salad dressing, sour cream, the 2 tablespoons milk, the curry powder, mustard, salt, and pepper.
Gently stir in the potatoes and green beans.
Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
If necessary, stir in a little additional milk before serving.