Herbed Potato Salad with Green Beans and Tomatoes

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 13%
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.5g
  • Carbohydrate: 23.3g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 161mg
  • Calcium: 39mg

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

  1. 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.
  2. 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.
My Notes

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

Add Note

Herbed Potato Salad with Green Beans and Tomatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy