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.
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.
Serving Size: about 3/4 cup
174 calories; protein 4.5g; carbohydrates 22.6g; dietary fiber 2g; sugars 1.1g; fat 7.7g; saturated fat 1.8g; cholesterol 5.2mg; vitamin a iu 187.8IU; vitamin c 8.4mg; folate 23.9mcg; calcium 42mg; iron 1.2mg; magnesium 31.6mg; potassium 533.6mg; sodium 280.1mg; thiamin 0.1mg.