Garlicky Green Bean-Potato Salad

Fresh yellow wax beans can be substituted for the green beans, if desired.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 150
Caloriesfromfat 29 %
Fat 4.8 g
Satfat 0.4 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 3.9 g
Carbohydrate 23.5 g
Fiber 2.9 g
Cholesterol 1 mg
Iron 2 mg
Sodium 229 mg
Calcium 40 mg


1 1/2 pounds yellow Finnish potatoes or red potatoes
3/4 cup fat-free, less-sodium chicken broth
2 cups (1/2-inch) cut green beans (about 1/2 pound)
10 garlic cloves, peeled
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons fat-free, less-sodium chicken broth
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper


Cut potatoes into quarters. Cut each piece into 1/2-inch-thick slices. Pour 3/4 cup broth into bottom of a 6-quart pressure cooker; layer the potatoes, green beans, and garlic in cooker. Close lid securely; bring to high pressure over high heat (about 9 minutes). Adjust heat to low or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid.

Drain potato mixture in a colander, reserving garlic cloves; place potato mixture in a large bowl. Combine reserved garlic cloves, vinegar, and remaining ingredients in a blender, and process until smooth. Drizzle the garlic dressing over potato mixture; toss gently to coat.