DILLED POTATO-BEAN SALAD

Dilled Potato-Bean Salad image

Looking for a simple side to serve a crowd? Check out this warm potato salad, including Progresso® kidney beans, ready to serve in 35 minutes.

Provided by By Betty Crocker Kitchens

Time 35m

Yield 14

Number Of Ingredients 10

Ingredients

2 lb small red potatoes, cut into 1/8-inch slices
2/3 cup olive or vegetable oil
1/3 cup white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped celery
1/4 cup chopped fresh dill weed
2 medium green onions, sliced (2 tablespoons)
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
4 hard-cooked eggs, halved lengthwise, sliced

Steps:

In 3-quart saucepan, place potatoes and 4 cups water. Heat to boiling over medium-high heat; reduce heat. Simmer uncovered 8 to 10 minutes or until potatoes are tender; drain.
Meanwhile, in small bowl, beat oil, vinegar, salt and pepper with whisk until blended.
In large bowl, place potatoes, celery, dill, onions, beans and 3 of the eggs. Pour dressing over salad; stir gently to coat. Garnish with remaining egg. Let stand 5 minutes. Serve warm.

Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 200 mg, Sugar 1 g, TransFat 0 g