Herbed Potato Salad with Green Beans and Tomatoes

Herbed Potato Salad with Green Beans and Tomatoes Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia
This is a great salad to make ahead, as the flavor gets more intense after chilling. Store leftover salad in the refrigerator in an airtight container for up to 3 days.

Yield:

10 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 118
Caloriesfromfat 13 %
Fat 1.7 g
Satfat 0.2 g
Monofat 1 g
Polyfat 0.3 g
Protein 3.5 g
Carbohydrate 23.3 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 161 mg
Calcium 39 mg

Ingredients

2 1/2 pounds small red potatoes, quartered
2 cups (2-inch) cut green beans (about 1/2 pound)
1 cup chopped fresh basil
1/2 cup thinly sliced green onions
1/4 cup white wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
6 garlic cloves, crushed
2 cups diced seeded tomato

Preparation

Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.

Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.

Note:

Jean Kressy,

June 1998
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