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Potato Salad with Green Beans and Tomatoes Recipe

Potato Salad with Green Beans and Tomatoes Recipe

This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.—Caroline Weese, Greybull, Wyoming
TOTAL TIME: Prep: 15 min. + chilling Cook: 15 min. + cooling YIELD:12 servings


  • 1-1/2 pounds red potatoes, quartered
  • 3/4 pound fresh green beans, trimmed and halved
  • 10 cherry tomatoes, halved
  • 1 small onion, chopped
  • 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


  • 1. 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.
  • 2. Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and
  • 3. refrigerate. Yield: 12 servings.

Nutritional Facts

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

Reviews for Potato Salad with Green Beans and Tomatoes

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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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