Green Bean Potato Salad Recipe

4.5 2
Green Bean Potato Salad Recipe
Green Bean Potato Salad Recipe photo by Taste of Home
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Green Bean Potato Salad Recipe

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4.5 2
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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 or vegetable oil
  • 3 tablespoons cider vinegar
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh parsley
  • 1 to 1-1/2 teaspoons minced fresh tarragon or 1/4 to 1/2 teaspoon dried 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 bowl if desired. Yield: 6-8 servings.
Originally published as Green Bean Potato Salad in Country Woman January/February 1999, p33

Nutritional Facts

3/4 cup: 121 calories, 5g fat (1g saturated fat), 0 cholesterol, 386mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 3g protein.

  • 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 or vegetable oil
  • 3 tablespoons cider vinegar
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh parsley
  • 1 to 1-1/2 teaspoons minced fresh tarragon or 1/4 to 1/2 teaspoon dried tarragon
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Creole or Cajun seasoning
  • Lettuce leaves, optional
  1. 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 bowl if desired. Yield: 6-8 servings.
Originally published as Green Bean Potato Salad in Country Woman January/February 1999, p33

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