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Potato, Beans, and Carrot Salad
A lovely, light and fresh combination of potatoes, beans, carrots, and roasted tomatoes.
Prep Time
5
minutes
minutes
Cook Time
36
minutes
minutes
Total Time
41
minutes
minutes
Servings
4
servings
Ingredients
▢
1
pound
small red and white potatoes
cut into 1 inch pieces
▢
8
ounces
frozen mixed baby beans and carrots
▢
2
small tomatoes
▢
½
red onion
sliced
▢
1
clove
garlic
minced
▢
2
tablespoons
dill
chopped
▢
2
tablespoons
parsley
chopped
▢
3
tablespoons
olive oil
▢
1/2
teaspoon
kosher salt
Instructions
Cut the potatoes into 1-inch pieces. Boil the potatoes in salted water until fork tender, but not mushy (approximately 10-15 minutes).
While the potatoes cook, roast the tomatoes and red onion until softened (about 15 minutes).
When the potatoes are done, use a slotted spoon to remove them from the water.
Drop the frozen veggies into the same water, bring it back to a boil, reduce the heat, and simmer for about 6 minutes.
Mince the garlic as finely as possible and place it in a serving bowl.
Add the cooked tomatoes and onion along with the herbs.
Add the potatoes, veggies, olive oil, and salt. Gently toss together and serve.
Notes
Nutrition
Serving:
1
|
Calories:
203
kcal
|
Carbohydrates:
25
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Sodium:
318
mg
|
Potassium:
745
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
842
IU
|
Vitamin C:
25
mg
|
Calcium:
43
mg
|
Iron:
2
mg