ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Provençal Potato Salad

Yield serves 6 (serving size: 1 cup)

Ingredients

  • 1 1/4 pounds small red potatoes
  • 1 cup (1-inch) pieces green beans
  • 1 cup cherry tomatoes, halved
  • 1/4 cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons whole-grain Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh parsley
  • 9 kalamata olives, pitted and quartered

Nutrition Information

  • calories 143
  • caloriesfromfat 36 %
  • fat 6 g
  • satfat 1 g
  • monofat 4 g
  • polyfat 1 g
  • protein 4 g
  • carbohydrate 21 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 468 mg
  • calcium 38 mg

How to Make It

  1. Place potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer 20 minutes. Add beans; cook 1 1/2 minutes. Drain and rinse with cold water until cool. Cut potatoes into quarters; place potatoes and beans in a large bowl. Add tomatoes and onion; toss gently to combine.

  2. Combine oil and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Pour over potato mixture; toss gently to coat. Stir in parsley and olives just before serving.