Baked Potato Salad
Prep: 30 minutes Cook: 1 1/4 hours
This is great for a quick lunch, especially if you have leftover baked potatoes and/or green beans in your refrigerator. (I always make extras for this purpose.)
- 4 potatoes
- 2 cups sliced green beans, cooked
- 4 cups lettuce, coarsely shredded
- 2 tomatoes, chopped
- 1/2 cup celery, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup oil-free salad dressing of your choice
Wash potatoes, prick with a fork and bake at 400 degrees until done. Cook green beans in a small amount of water until just tender. Drain. Set aside. (Use frozen green beans, if desired, and thaw in cold water. It is not necessary to cook these, unless you wish to.)
Combine lettuce, tomatoes, celery, radishes, onions and green beans. Chill. To serve, slice baked potatoes in half, then cover with some salad mixture. Top all of this with your choice of no-oil salad dressing.
Hint: The potatoes may be used at room temperature or chilled, depending on your preference. The topping mixture made be made ahead and chilled. This makes it easy to take this lunch with you to work and then assemble ingredients just before eating.