Green 'n' Red Potato Salad Recipe

Green 'n' Red Potato Salad Recipe
Green 'n' Red Potato Salad Recipe photo by Taste of Home
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Green 'n' Red Potato Salad Recipe

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FROM the first time I made it, this has been my favorite recipe for fresh green beans. I serve it as a main vegetable with any kind of meat, fish or chicken. It is a wonderful salad for a picnic and is a good side dish for hamburgers, hot dogs or barbecue.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/3 cups cubed red potatoes (1-inch pieces)
  • 1 cup cut fresh green beans (1-inch pieces)
  • 2 tablespoons sliced pimiento-stuffed olives
  • 1/8 teaspoon salt
  • Dash pepper
  • MUSTARD DILL DRESSING:
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon dill weed
  • 1/4 teaspoon sugar

Directions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Meanwhile, place beans in another saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
Drain potatoes and beans; place in a bowl. Add the olives, salt and pepper. Cover and refrigerate until chilled.
In a small bowl, combine the dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving. Yield: 2 servings.
Originally published as Green 'n' Red Potato Salad in Reminisce Extra September 2006, p52

  • 1-1/3 cups cubed red potatoes (1-inch pieces)
  • 1 cup cut fresh green beans (1-inch pieces)
  • 2 tablespoons sliced pimiento-stuffed olives
  • 1/8 teaspoon salt
  • Dash pepper
  • MUSTARD DILL DRESSING:
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon dill weed
  • 1/4 teaspoon sugar
  1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Meanwhile, place beans in another saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
  2. Drain potatoes and beans; place in a bowl. Add the olives, salt and pepper. Cover and refrigerate until chilled.
  3. In a small bowl, combine the dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving. Yield: 2 servings.
Originally published as Green 'n' Red Potato Salad in Reminisce Extra September 2006, p52

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