Directions:
- Place 1 in. of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside.
- Meanwhile, place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool.
- Cut potatoes into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic.
- In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss. Yield: 14-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.27 Kcal (2115 kJ) | ||
| Calories from fat | 226.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.14g | 39% | |
|---|---|---|---|
| Cholesterol | 37.11mg | 12% | |
| Sodium | 373.01mg | 16% | |
| Potassium | 715.8mg | 15% | |
| Total Carbs | 68.34g | 23% | |
| Sugars | 35.46g | 142% | |
| Dietary Fiber | 5.85g | 23% | |
| Protein | 6.53g | 13% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 2.8mg | 16% | |
| Calcium | 75.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 228.83 Kcal (958 kJ) | ||
| Calories from fat | 102.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.39g | 39% | |
|---|---|---|---|
| Cholesterol | 16.81mg | 12% | |
| Sodium | 168.93mg | 16% | |
| Potassium | 324.18mg | 15% | |
| Total Carbs | 30.95g | 23% | |
| Sugars | 16.06g | 142% | |
| Dietary Fiber | 2.65g | 23% | |
| Protein | 2.96g | 13% | |
| Vitamin C | 8mg | 29% | |
| Iron | 1.3mg | 16% | |
| Calcium | 34.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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