Potato/Root Salad With Lima Beans

90 mins (prep 60, cooking 30)
16 ingredients
8-10 servings
This recipe was very broadly adapted from the Kingsolver book, Animal Vegetable Miracle. I wanted to create a potato salad without mayonnaise for a picnic, so that any leftovers would keep well enough for future lunches. For potatoes I recommend Yukon Golds, and I recommend that the lima (butter) beans be fresh. Celeriac is also known as celery root. Depending on what is available, turnips would work as well as celeriac. (For the photo, the beans are a mix of lima and cranberry beans.)

Categories:  salad , vegan , beans , <-4-hours , vegetarian , potato , vegetable , yam~sweet-potato , time-to-make ,
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Serving Size (10.84 g)
Servings 8
Amount per Serving
Calories 68.66 Calories from Fat 66.6
% Daily Value *
Total Fat 7.4g 91.07%
Saturated Fat 1.02g 40.88%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.76mg 0.25%
Total Carbohydrate 0.69g 1.83%
Dietary Fiber 0.02 g 0.76%
Sugars 0.29 g %
Protein 0.08g 1.29%
Vitamin A 0.1IU% Vitamin C 0.35mg%
Calcium 2.61mg% Iron 0.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
lima beans, root vegetables, ground nutmeg, stalk celery, fresh dill, fresh basil