Potato Salad with Green Beans and Tomatoes Recipe

4.5 1 3
Potato Salad with Green Beans and Tomatoes Recipe
Potato Salad with Green Beans and Tomatoes Recipe photo by Taste of Home
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Potato Salad with Green Beans and Tomatoes Recipe

Read Reviews
4.5 1 3
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min. + cooling

Ingredients

  • 1-1/2 pounds red potatoes, quartered
  • 3/4 pound fresh green beans, halved
  • 10 cherry tomatoes, halved
  • 1 small onion, chopped
  • DRESSING:
  • 1/2 cup olive or vegetable 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

Cook potatoes in boiling salted water for 8 minutes. Add beans; return to a boil. Cook for 5 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 and toss. Refrigerate. Yield: 12 servings.
Originally published as Garden Potato Salad in Taste of Home August/September 1996, p19

Nutritional Facts

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

  • 1-1/2 pounds red potatoes, quartered
  • 3/4 pound fresh green beans, halved
  • 10 cherry tomatoes, halved
  • 1 small onion, chopped
  • DRESSING:
  • 1/2 cup olive or vegetable 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
  1. Cook potatoes in boiling salted water for 8 minutes. Add beans; return to a boil. Cook for 5 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 and toss. Refrigerate. Yield: 12 servings.
Originally published as Garden Potato Salad in Taste of Home August/September 1996, p19

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snowytrees User ID: 6711334 14676
Reviewed May. 28, 2012

"This was one of the first recipes I ever tried from Taste of Home, and that was years ago. I loved it and still make it every summer. The dressing had a tangy quality that is refreshing and different. And to be honest, I actually prefer this recipe while the potatoes are still warm. Very yummy. Thanks for sharing this recipe."

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