Italian Potato Salad
Italian Potato Salad is an easy and delicious recipe for a large dinner crowd or holiday meal gathering. A nice option for Thanksgiving, Christmas and Easter. Summary: Ingredients include: Small red potatoes, fresh green beans, grape tomatoes and boiled eggs; covered with an Italian seasoned vinegar-oil salad dressing. Total recipe time including marination is about (2) hours. This salad will be a winner with your family and guests! This is also a healthy, low calories, low fat, low carbohydrates, low sodium, low sugars, diabetic-friendly and Weight Watchers (4 SmartPoints), (3 PointsPlus) recipe. Makes: 20 servings. Italian Potato Salad will be loved by all of your family, friends and guests.
Prep Time: 25 Minutes.
Cooking Time: 35 Minutes.
Total Time: 2 Hours.
Large Stockpot or Dutch Oven and
Large Salad Bowl which will hold 15 cups of salad.
(3 lbs) small “B”-size red potatoes, quartered
(1 lb) fresh green beans, trimmed, halved
1/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup minced fresh basil
2 Tbsp minced fresh parsley
1-1/2 tsp salt
1/2 tsp ground black pepper
6 large eggs, hard-boiled, sliced
1 cup grape tomatoes
1. Place potatoes in a large saucepan, Dutch oven or stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl.
2. In a small bowl, whisk together the olive oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour.
3. Stir before serving; top with eggs and tomatoes.
Yield: 20 Servings. (15 cups Total)
Serving Size: 3/4 cup per serving.
Weight Watchers (4 SmartPoints), (3 PointsPlus)
Carb Choices: 1
1 Starch + 1 Fat
Calories: 113, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 64mg, Sodium: 202mg, Sugars: 2g, Carbohydrates: 13g, Fiber: 2g, Protein: 4g
Original recipe and image from: Taste Of Home. http://www.tasteofhome.com/recipes/garden-fresh-potato-salad
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