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2 lb. (900 g) red potatoes (about 6), cut into 1-inch pieces, cooked and cooled
1/2 lb. (225 g) fresh green beans, trimmed, cut into 1-inch lengths, cooked and cooled
1 red pepper, chopped
10 pitted Kalamata olives, cut in half
1 Tbsp. each chopped fresh chives and parsley
1-1/4 cups olive oil
1/2 cup white wine vinegar
2 Tbsp. Heinz Dijon Mustard
1 Tbsp. honey
4 cloves garlic
1/4 tsp. white pepper
4 hard-cooked eggs, cut into wedges
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How do I make it ?
Combine vegetables, olives and herbs in large bowl.
Blend all remaining ingredients except eggs in blender until smooth.
Add 3/4 cup of the oil mixture to vegetable mixture; mix lightly. Top with eggs.
Refrigerate 1 hour. Refrigerate remaining dressing for another use.
Kraft Kitchen Tips!
Add 2 drained and flaked 120-g cans tuna in water to salad before refrigerating.
How to Use the Remaining Dressing
Refrigerate remaining dressing up to 5 days. Then, use as a marinade for your favourite meat or vegetables. Or, use as a dressing for a mixed green salad.
Sprinkle with chopped fresh parsley before serving.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 3 g
Cholesterol 45 mg
Sodium 90 mg
Carbohydrate 14 g
Fibre 2 g
Sugars 3 g
Protein 4 g
16 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.