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. Yummy, yummy!
Green Bean and New Potato Salad
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.
More From Cooking Light
- Calories: 232
- Calories from fat: 14%
- Fat: 3.6g
- Saturated fat: 0.6g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1.7g
- Protein: 4.7g
- Carbohydrate: 46.1g
- Fiber: 5.4g
- Cholesterol: 0.0mg
- Iron: 1.9mg
- Sodium: 610mg
- Calcium: 65mg
- 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
- 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.
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