[NEW] Italian Potato Salad

This is much more than a potato salad. There's carrots, snap beans and zucchini included here. A lemony dressing tops the steamed veggies which are served on lettuce leaves.
Active: 15 min. Cook: 30 min. Total: 45 mins
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[NEW] Italian Potato Salad

Ingredients

  • 2 lbs red potatoes, scrubbed and cubed
  • 8 oz. carrots, sliced
  • 8 oz. snap beans, trimmed 2 zucchini, cubed 1 summer squash, cubed 1 bunch scallions, chopped 6 leaves radicchio

Directions

  1. Arrange potatoes and carrots in a steamer basket. Steam for 8 minutes. Add beans, zucchini and summer squash, and steam just until tender-crisp (3-5 minutes).
  2. Toss vegetables and scallions together and portion out onto radicchio.
  3. Whisk together dressing ingredients and dress salad.

Nutrition Facts

6 servings per container

Serving Size 356 g

Amount per serving
Calories 175
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0.5g 2%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.5g
Cholesterol 0mg 0%
Sodium 260mg 11%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 21%
Total Sugars 8g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 21g
Protein 5g
Vitamin D 0mcg 0%
Calcium 68.2mg 6%
Iron 2.2mg 10%
Potassium 1190mg 25%
Vitamin A 345.4mcg 40%
Vitamin C 40mg 45%
Vitamin E 1mg 6%
Vitamin K 62.8mcg 50%
Thiamin 0.2mg 20%
Riboflavin 0.2mg 15%
Niacin 3.8mg 25%
Vitamin B6 0.6mg 35%
Folate 81.5mcg 20%
Vitamin B12 0mcg 0%
Biotin 0.9mcg 4%
Chloride 18.1mg 0%
Pantothenate 0.8mg 15%
Phosphorus 163.6mg 15%
Iodine 0.3mcg 0%
Magnesium 67.7mg 15%
Zinc 1.1mg 10%
Selenium 1.4mcg 2%
Copper 0.3mg 35%
Manganese 0.6mg 25%
Chromium 0.2mcg 0%
Molybdenum 15.7mcg 35%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Red Potatoes, Zucchini Squash, Carrots, Green Beans, Summer Squash, Scallion, Red Wine Vinegar, Water, Radicchio, Olive Oil, Garlic, Salt, Lemon Zest, Black Pepper.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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