Lunch Box Green Bean Potato Salad

Lunch Box Green Bean Potato Salad

Health Rating
Prep Cook Ready in Servings
10 min 0 min 10 min 1

Ingredients


2 potato Potato (chopped, boiled)
1/3 cup Green/yellow string beans, raw (boiled 2 minutes and blanched)
5 tomato Cherry Tomatoes (halved or whole)
1 medium egg Egg (hard-boiled, chopped)
1 tbsp Basil, fresh (minced)
1 tbsp Parsley, fresh (minced)
20 ml Extra virgin olive oil (for dressing)
1 1/2 tsp Apple cider vinegar (for dressing)
1 clove(s) Garlic (crushed, for dressing)
1/4 tsp Dijon mustard (for dressing)
1/4 tsp Honey (for dressing)

Instructions


Hard Boiled Egg:

  • Place eggs in a pot of water 1 inch above egg
  • Bring water to a rolling boil
  • Turn off heat and cover eggs 
  • Let sit for 10-12 minutes
  • Remove from water using a strainer and rinse under cold water
  • Peel and prepare as desired

Boiled Potato:

  • Bring water to a boil
  • Add potatoes and cook in gently boiling water until potatoes are tender; 15-20 minutes

 

1. Place dressing ingredients in a small bowl and whisk.

2. Combine salad ingredients in a bowl mixed with dressing. and toss ingredients together. 

3. Serve warm or cold.

Nutrition Facts

Per Portion

Calories 455
Calories from fat 211
Calories from saturated fat 36
Total Fat 23.5 g
Saturated Fat 4.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 15.4 g
Cholesterol 170 mg
Sodium 97 mg
Potassium 1329 mg
Total Carbohydrate 49 g
Dietary Fiber 5.7 g
Sugars 7.1 g
Protein 11.9 g

Dietary servings

Per Portion


Meat Alternative 0.5
Vegetables 4.6

Energy sources


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Recipe from:
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