Spring Potato & Bean Salad
Nutrition Facts
8 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
230 |
|
| % Daily Value* | ||
| Total Fat 10g | 13% | |
| Saturated Fat 2.5g | 14% | |
| Cholesterol 85mg | 28% | |
| Sodium 270mg | 12% | |
| Total Carbohydrate 28g | 10% | |
| Dietary Fiber 5g | 18% | |
| Sugars 3g | ||
| Includes Added Sugars 0g | 3% | |
| Protein 10g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 148mg | 10% | |
| Iron 3mg | 20% | |
| Potassium 910mg | 20% | |
Ingredients
- 3 Eggs, Soft Boiled, halved
- 2 lbs Baby Potatoes, halved
- 1 tbsp Salt (for water)
- 1 lb Snipped Green Beans, cut into thirds
- 1 Bunch Asparagus, 1" cuts
- 2 tbsp Fresh Dill, chopped
- 1 tbsp Chives, chopped
- 1/4 cup Fresh Parsley, rough chopped
- 1/4 cup Shaved Parmesan Cheese
- 2 tbsp Capers, drained, rough chopped
- 1 tbsp Lemon Juice
- 1/3 cup Pesto
- Garnish: Fresh Pepper, Flakey Salt, Fresh Herbs
Method of Preparation
Step 1
Hard Boiled Eggs: add the eggs to a saucepan, cover with water, bring to a boil, boil for 1 minute, remove from heat and cover for 8 minutes, drain and add eggs to an ice bath to chill before peeling.
Step 2
Add the potatoes to a pot and cover with water.
Add salt and bring to a boil. Reduce to a simmer for 12 minutes.
Step 3
After 12 minutes, add the green beans and asparagus into the pot with the potatoes.
Simmer for 2 minutes and then immediately add the vegetables to an ice bath.
Drain the potatoes and run cold water over them.
Step 4
In a bowl mix together the pesto, lemon juice, and capers.
Step 5
In a serving bowl add potatoes, vegetables, fresh herbs, cheese, and half the pesto.
Toss to combine.
Step 6
Top the salad with the egg halves, add the remaining pesto, garnish with salt, pepper, and fresh herbs. Enjoy!
