By entertainingwithbeth.com
No-Mayo Potato Salad Recipe
4 steps
Prep:30minCook:35min
A No-Mayo Potato Salad for those who like their potato salad on the lighter side! Great with BBQ Chicken, fish or burgers!
Updated at: Wed, 07 Feb 2024 17:13:22 GMT
Nutrition balance score
Great
Glycemic Index
66
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories432.1 kcal (22%)
Total Fat21.4 g (31%)
Carbs52.6 g (20%)
Sugars1.9 g (2%)
Protein7.6 g (15%)
Sodium119.9 mg (6%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 400F (200C).
Step 2
Toss potatoes with olive oil, herbs de Provence, salt and pepper. Transfer potatoes to a rimmed sheet pan, cut side down and roast for 30 minutes. Allow to cool and set aside
Step 3
In a large bowl prepare an ice bath of ice and water. Set aside. Boil a medium pot of water. Submerge green beans to cook for only 2-3 minutes or until they turn bright green. Then remove with a strainer and shock in the ice bath. Once cooled, remove beans from bath, pat dry and set aside.
Step 4
In a small bowl, whisk the mustards and vinegar, slowly add the oil, whisking all the while, then add shallots and herbs and season with salt and pepper to taste. Transfer potatoes and beans onto a large serving platter, drizzle vinaigrette over the top.
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