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Little Red Potato Salad


Little Red Potato Salad

Little Red Potato Salad

Yield

Makes 10 servings

Ingredients

1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons honey Dijon mustard
2 cloves garlic, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 pounds (about 8 cups) new potatoes, unpeeled, halved or quartered and cooked
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
2 cups fresh green beans, trimmed and blanched
1 medium red bell pepper, cut into strips
1 medium red onion, cut into strips
3/4 cup basil leaves, cut into thin strips
6 slices bacon, cooked and crumbled

Preparation

  1. For vinaigrette, place all ingredients in small jar with tight-fitting lid; shake well. Refrigerate until ready to use. Shake before using.
  2. For potato salad, place potatoes in a large bowl. Add cheeses and drizzle 1/4 cup Red Wine Viniagrette over mixture. Marinate at room temperature for 30 minutes. Add green beans, bell pepper, red onion and basil to salad mixture. Pour remaining dressing over salad; toss to coat. Garnish with crumbled bacon.

Nutritional Information

Sodium 379 mg
Protein 10 g
Fiber 3 g
Carbohydrate 22 g
Cholesterol 11 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 37 %
Calories 197

Dietary Exchange

Fat 1
Meat 1
Starch 1-1/2

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