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.


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


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


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.

Jean Kressy,

Cooking Light

June 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note