Try this Green Bean, Potato And Leek Salad recipe, or contribute your own.
Suggest a better descriptionBoil or steam potatoes and green beans separately until tender but not mushy. Drain or remove from steamer. Cut each potato into eighths. Place in salad bowl. Add green beans. Blend Dijon mustard and vinegar in small bowl. Whisk in vegetable oil in thin stream. Pour over potatoes and beans and mix gently to coat. Season salad to taste with salt and pepper. Set aside. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and saute until tender and lightly browned, about 7 minutes. Divide potato and green bean mixture among salad plates. Top each with sauteed leeks. Sprinkle salads with chopped fresh parsley. Garnish each salad with 2 hard-boiled egg quarters, if desired, and serve. Serves 6. Bon Appetit October 1992
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Serving Size: 1 Serving (646g) | ||
Recipe Makes: 1 servings | ||
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Calories: 679 | ||
Calories from Fat: 665 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.9g | 98 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 46.8g | ||
Polyunsanturated Fat 20.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 342.3mg | 12 % | |
Potassium 43.2mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 0.6g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 679
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