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Warm Potato and Green Bean Salad

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 4 (serving size: 1 1/4 cups)


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 12 ounces small Dutch potatoes
  • 1 (8-ounce) package microwave-in-bag fresh haricots verts
  • 1/3 cup chopped green onions
  • 1 teaspoon minced fresh tarragon

Nutrition Information

  • calories 144
  • fat 7 g
  • satfat 1 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 3 g
  • carbohydrate 19 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 185 mg
  • calcium 37 mg

How to Make It

  1. Combine olive oil, vinegar, Dijon mustard, sugar, salt, and pepper in a large bowl. Pierce potatoes with a fork. Place potatoes in a microwave-safe dish; cover loosely with plastic wrap. Microwave at HIGH 5 1/2 minutes or until tender. Cool slightly. Quarter potatoes, and add to vinegar mixture; toss to coat. Heat haricots verts according to package directions. Add haricots verts, green onions, and tarragon to potato mixture; toss.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit