In this healthy potato salad recipe, a white-wine vinaigrette dresses the potatoes, green beans, blue cheese and bacon. Waxy potatoes, such as red and yellow, make the best potato salad because they hold their shape when cooked. Keep the potato skins on for more fiber and potassium.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2015

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Recipe Summary

total:
45 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.

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  • Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, green beans, bacon and blue cheese; stir well to coat. Serve at room temperature or refrigerate until cold.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

174 calories; protein 4.5g 9% DV; carbohydrates 22.6g 7% DV; exchange other carbs 1.5; dietary fiber 2g 8% DV; sugars 1.1g; fat 7.7g 12% DV; saturated fat 1.8g 9% DV; cholesterol 5.2mg 2% DV; vitamin a iu 187.8IU 4% DV; vitamin c 8.4mg 14% DV; folate 23.9mcg 6% DV; calcium 42mg 4% DV; iron 1.2mg 7% DV; magnesium 31.6mg 11% DV; potassium 533.6mg 15% DV; sodium 280.1mg 11% DV; thiamin 0.1mg 12% DV.