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Potato Salad with Green Beans and Tomatoes

 Potato Salad with Green Beans and Tomatoes
This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.—Caroline Weese, Greybull, Wyoming
12 ServingsPrep: 15 min. + chilling Cook: 15 min. + cooling

Ingredients

  • 1-1/2 pounds red potatoes, quartered
  • 3/4 pound fresh green beans, trimmed and halved
  • 10 cherry tomatoes, halved
  • 1 small onion, chopped
  • DRESSING:
  • 1/2 cup olive oil
  • 1/4 cup cider vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 2 teaspoon dried basil
  • 2 garlic cloves, minced
  • 1-1/4 teaspoons sugar
  • 1/4 teaspoon hot pepper sauce

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return
  • to a boil. Cook for 5-8 minutes or until the beans are crisp-tender
  • and the potatoes are just tender; drain and cool.
  • Place in a large bowl; add the tomatoes and onion. Combine dressing
  • ingredients; pour over the salad; toss to coat. Cover and
  • refrigerate. Yield: 12 servings.

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Potato Salad with Green Beans and Tomatoes (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 141 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 70 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.