German-Style Warm Potato Salad - 33g Carbs, 6g Fiber, 3g Sugar
From: Vegetarian Times - February 2010 p. 29
This green bean-laced potato salad is hearty enough to serve as an
entree, but you could also pair it with grilled vegetarian sausages
for a bigger meal. If you don't have white balsamic vinegar in your
pantry, use any mild variety, such as white wine or rice vinegar.
Serves: 2
8 oz baby red potatoes, cut into 1- x 1/2-inch pieces
4 oz green beans, cut into 2-inch pieces
3 Tbsp olive oil
3 green onions, white and pale-green parts chopped (1/4 cup)
2 Tbsp white balsamic vinegar
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh tarragon or dill
4 cups loosely packed baby spinach leaves
1. Cook potatoes in pot of boiling salted water 8 minutes, or until
tender. Add green beans during last minute of cooking.
2. Meanwhile, heat oil in skillet over medium heat. Add green onions.
Cook 3 to 4 minutes, or until tender but not browned. Remove from heat,
and stir in vinegar.
3. Drain potatoes and green beans. Toss with olive oil mixture, parsley,
and tarragon. Season with salt and pepper, if desired. Serve warm on bed
of spinach.
Servings: 2
Serving Size: 2 cups
Nutrition per Serving:
232 Calories, 21g Total Fat, 3g Saturated Fat, 0mg Cholesterol,
5g Protein, 238mg Sodium, 33g Carbs, 6g Fiber, 3g Sugar
