Potato and Kidney Bean Salad

Potato and Kidney Bean Salad

Ingredients

  • 1 1/2 pounds small Yukon gold potatoes, cut in 1-inch pieces
  • 2 tablespoons plus 1/4 cup olive oil, divided
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated garlic
  • 1/4 teaspoon sugar
  • 2 tablespoons mayonnaise
  • 1 (15.25oz) can S&W® Kidney Beans (drained, rinsed)
  • 1/2 cup sliced green onions

Print Potato and Kidney Bean Salad

V

Vegetarian

GF

Gluten Free

35 min

Total Time

20 min

Prep Time

6

Servings

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Ingredients

  • 1 1/2 pounds small Yukon gold potatoes, cut in 1-inch pieces
  • 2 tablespoons plus 1/4 cup olive oil, divided
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated garlic
  • 1/4 teaspoon sugar
  • 2 tablespoons mayonnaise
  • 1 (15.25oz) can S&W® Kidney Beans (drained, rinsed)
  • 1/2 cup sliced green onions

Directions

Heat oven to 425°F. In baking pan with sides, toss potatoes with 2 tablespoons of the olive oil. Bake 20 minutes or until tender, stirring once or twice. Cool 5 minutes.
Meanwhile, in large bowl, whisk together 1/4 cup olive oil, lemon peel, lemon juice, mustard, garlic and sugar until well blended. Whisk in mayonnaise. Spoon warm potatoes into dressing; toss to coat. Fold in beans and green onions. Serve slightly warm, or refrigerate and serve cold.

Tip: You can use small red potatoes instead of Yukon gold if you prefer. Either works well in potato salad.

Serving Size: about 6oz each

Nutritional Information Per Serving:
Calories 270, Total Fat 14g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 0mg, Sodium 220mg, Carb 29g, Fiber 3g, Sugar 3g, Protein 6g, Calcium 4%, Iron 10%