Even before I was aware of its notoriously high fat content, I was never a fan of mayonnaise. Accordingly, potato salad was on my “icky” list…that is, until I discovered vinaigrette-based potato salad. Here I’ve combined some of my favorite ingredients for a healthier alternative to traditional potato salad.

Herbed Potato Salad with Kidney Beans

Serves 1

Ingredients:

• 1 small red potato, cut into bite-sized pieces
• 3/4 cup green beans, cooked
• 3/4 cup kidney beans, cooked
• 2 T. Annie’s Lite Herb Balsamic Vinaigrette (reviewed here)
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil

1. Fill a small saucepan with water and set over medium high heat. Once boiling, add potato and cook for 6-8 minutes, or until fork-tender. Drain and cool.

2. Once potato has cooled, combine all ingredients and place in the refrigerator until ready to serve. Allowing the mixture to cool and rest ensures that the potatoes soak up the vinaigrette for maximum flavor.

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