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Green Bean Potato Salad

 Green Bean Potato Salad
Meet the Cook: I have a taste for beans and find them a great companion to potatoes. A versatile side dish - add ham to make the salad a meal in itself - this one's among the recipes that I've invented myself. I have three children, all grown. -Bea Vrsalijko, Belle Chasse, Louisiana
6-8 ServingsPrep: 15 min. + chilling Cook: 15 min.

Ingredients

  • 1-1/2 pounds small red potatoes, quartered
  • 1 garlic clove, peeled and halved
  • 2 cups cut fresh green beans (1-1/2-inch pieces)
  • 1 can (14-1/2 ounces) chicken broth
  • TARRAGON DRESSING:
  • 3 tablespoons olive oil
  • 3 tablespoons cider vinegar
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh parsley
  • 1 to 1-1/2 teaspoons minced fresh tarragon
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Creole or Cajun seasoning
  • Lettuce leaves, optional

Directions

  • In a saucepan, cook potatoes and garlic in boiling salted water for 5
  • minutes. Add beans; cook 10-14 minutes longer or until vegetables
  • are tender. Drain; discard garlic. Place vegetables in a bowl.
  • Warm broth; pour over vegetables. Cover and refrigerate for at least
  • 2 hours, stirring several times.
  • In a small bowl, combine oil, vinegar and seasonings; mix well. Drain
  • vegetables; add dressing and toss to coat. Serve in a lettuce-lined

2 of 2

Green Bean Potato Salad (continued)

Directions (continued)

  • bowl if desired. Yield: 6-8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 121 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 386 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein.