Potato Salad with Green Beans and Tomatoes

Name: Potato Salad with Green Beans and Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings.
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

This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.—Caroline Weese, Greybull, Wyoming

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.

Nutrition Facts

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

Originally published as Garden Potato Salad in Taste of Home August/September 1996

Reviews

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Average Rating:

snowytrees

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.