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Vegetable and Country Dijon Potato Salad
From RealAge
Originally published in YOU: On a Diet, Revised Edition, by Michael Roizen, MD, and Mehmet Oz, MD
This summer recipe is a good way to include vegetables and reduce the fat normally found in this popular salad. You can substitute asparagus for the green beans, use both, or add any of your favorite vegetables, as this dressing will complement most vegetables.
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Nutritional Information
(per serving)
| Calories | 120 |
| Total Fat | 3g |
| Saturated Fat | 0 |
| Cholesterol | -- |
| Sodium | 380mg |
| Total Carbohydrate | 20g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Protein | 2g |
| Calcium | .020g |
Yields: 14 servings
Ingredients
| U.S. | Metric | Conversion chart |
- 1 pound(s) (4 cups, loosely packed) fresh green beans, cut into 3/4-inch pieces
- 3 pound(s) new red potatoes, cubed
- .5 cup(s) Country Dijon mustard
- 3 tablespoon(s) extra-virgin olive oil
- 1 tablespoon(s) lemon juice
- .25 cup(s) Sutter Home non-alcoholic white zinfandel (champagne or rice wine vinegar could be substituted)
- 1 teaspoon(s) finely minced garlic
- 2 tablespoon(s) chopped fresh parsley
- 1 teaspoon(s) salt
- .25 teaspoon(s) black pepper
- 1 cup(s) diced red peppers
- 1 cup(s) diced red onion (about 1/2 small onion)
Directions
- Cook the beans and potatoes separately until tender and set aside to cool.
- In a large mixing bowl, combine Country Dijon mustard, extra-virgin olive oil, lemon juice, zinfandel, garlic, parsley, salt, and pepper, and whisk until well blended.
- Add potatoes, green beans, red peppers, and red onion and gently toss until well coated.
Recipe developed by Cleveland Clinic Lifestyle 180 program
Tips & Techniques
Tips: For a little sweetness, you can add 1 tablespoon agave nectar to the wet ingredients. The Sutter Home non-alcoholic white zinfandel provides a pleasant, light flavor and is widely available in supermarkets.
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