Food, Family & Fun

A Seasonal Guide to Healthy Eating
Commemorating 50 years of School Lunch


New Potato Salad

20 minutes
Serves: 6

This salad is best served warm, but it's also fine chilled. So you can make it in advance, and refrigerate, covered, until dinner.

  • 1 pound small, new (red) potatoes, quartered or halved
  • 8 ounces (1/2 lb) small green beans, stemmed
  • 2 tsp freshly-ground black pepper
  • 2 green onions (scallions), trimmed and minced
  • 2 Tbsp olive oil or vegetable oil
  • 3 small, (ripe) tomatoes, cored
  • 2 Tbsp chopped fresh parsley or basil (or 2 tsp dried)
  • 1/4 cup red wine vinegar
  • 3 Tbsp chicken stock

1. In a large saucepan of boiling water, took the potatoes until just-tender, about 15 to 20 minutes. Cook the green beans in a separate pan of boiling water, until just crisp-tender, about 10 to 15 minutes. While they cook, mince the green onions (scallions) finely.

2. Drain potatoes and beans and place them both in a large bowl. Add the pepper, minced green onion, and olive oil. Gently toss the vegetables (they absorb more scallion and olive-oil flavors if they are still hot). Set aside to cool.

3. Just before serving, add tomato pieces, chopped herbs, vinegar, chicken stock. Again gently toss before serving.

Nutrients per serving
1 cup

  • Calories 136
  • Saturated fat 1.9 g
  • Iron 1.4 mg
  • Protein 9 g
  • Cholesterol 26 mg
  • Calcium 14 mg
  • Carbohydrate 12 mg
  • Vitamin A 36 RE
  • Sodium 394 mg
  • Total Fat 6.2 g
  • Vitamin C 5 mg
  • Dietary Fiber 1 g


How are the Dietary Guidelines followed in planning school meals? Talk to your school food service staff about how food is prepared.


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This page originally published as part of the electronic Gourmet Guide between 1995 and 1999.

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