To streamline the preparation of this salad, cook the potatoes and green beans in the same pot of simmering water. The beans take less time, so add them to the pot after the cooked potatoes are scooped out. You can combine the mayonnaise dressing and store it in the refrigerator overnight. Toss with the potatoes and remaining ingredients just before serving.
1 1/2 pounds small red potatoes
2 cups (1-inch) cut green beans (about 3/4 pound)
2/3 cup low-fat mayonnaise
2 tablespoons whole-grain Dijon mustard
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
Dash of salt
1 garlic clove, minced
1/2 cup finely chopped red onion
1/4 cup chopped fresh basil
How to Make It
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters.
Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.
We loved this! Hubby gave it a 10+!
I didn't measure my potatoes nor green beans - we'd been to the farmer's market and I used all that I bought (probably more than called for in the recipe). I only had full fat mayo (which we aren't wild about) so I probably slighted that a little. I had a few bacon bits left in the fridge, so I threw those in, too.
I really loved this salad. Used farmer's market potatoes & green beans and steamed them instead of boiling. I cut the dressing back by about a third - and actually thought the salad improved in the fridge after a couple of days. So don't hesitate to dress early. Served with grilled chicken - yum!
This is my new favorite potato salad! I love the contrast of the crispy beans and the soft potatoes. The dressing is also outstanding, and the red onion makes a colorful addition. I omitted the basil because we didn't have any, and substituted 1/2 light sour cream for 1/2 the mayo because we only had full fat mayo. Delicious! I served with BBQ'd chicken.
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