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+ servings
bean potato salad
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5 from 1 vote

Green Beans and Petite Reds with Albacore

This unusual "salad" is bursting with flavor and nutrition. Makes the perfect hot weather meal entree or side dish at the end of a hot summer day!
Prep Time15 mins
Slow cooking2 hrs
Total Time2 hrs 15 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 6
Calories: 176kcal
Cost: $5

Equipment

  • Slow cooker

Ingredients

  • 1 lb. fresh green beans, trimmed t
  • 1 lb. tiny new red skn potatoes, quartered
  • 1 cup chopped onions
  • ¼ cup water
  • ¼ tspn salt
  • ¼ tspn pepper
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 to 2 tblspn milk
  • 1 tblspn Dijon-style mustard
  • 1 tblspn lemon juice
  • ½ tspn dried tarragon, crushed
  • ¼ tspn salt
  • 2 (5 oz. cans) solid white albacore, drained and flaked or any tuna
  • 2 cups fresh baby spinach

Instructions

  • Lightly coat 3.5- or 4-quart slow cooker with nonstick cooking spray. 
  • Combine the beans, potatoes, onion, water, salt and pepper in cooker. Cover and cook on low for 4 hours or on high for 2 hours.
  • Meanwhile, for sauce, in a small bowl combine the mayonnaise, sour cream, milk mustard lemon juice tarragon and salt. Cover and chill until needed.
  • To assemble, using a slotted spoon, transfer the vegetable mixture to a large bowl. Pour sauce over vegetables. Add albacore and , if using, spinach. Toss gently to mix. Sprinkle with additional black pepper and serve immediately.

Nutrition

Calories: 176kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 157mg | Potassium: 612mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1519IU | Vitamin C: 21mg | Calcium: 65mg | Iron: 2mg