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Photo: Howard L. Puckett; Styling: Fonda Shaia Photo by: Photo: Howard L. Puckett; Styling: Fonda Shaia

Herbed Potato Salad with Green Beans and Tomatoes

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.

Cooking Light JUNE 1998

  • Yield: 10 servings (serving size: 1 cup)

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.

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
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Herbed Potato Salad with Green Beans and Tomatoes Recipe

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