Provençal Potato Salad

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 36%
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 21g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 468mg
  • Calcium: 38mg

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

Preparation

  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.
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