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Warm Green Bean & Potato Salad


  • 1 pound small red potatoes, quartered
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon each garlic powder, ground mustard and pepper
  • 1/8 teaspoon each dried basil, parsley flakes and tarragon
  • 1 pound fresh green beans, cut into 2-inch pieces
  • 2 medium tomatoes, coarsely chopped
  • 2 tablespoons chopped onion


  • 1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings.
  • 2. Add green beans to potatoes; return to a boil. Cook 3-5 minutes longer or until vegetables are tender. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.

Nutrition Facts


Average Rating:
  • sstetzel
    Jun 24, 2016

    This was good, I used small creamer potatoes so the cooking time needed to be shortened. I used fresh herbs instead of the dried. The salad was a winner, even the teenagers ate it.

  • NH-rescue
    Dec 30, 2015

    Very tasty. I don't usually like warm salads, but this one was very nice. Made great leftovers, too. I don't like raw onions (especially in an otherwise warm salad), so I sauteed them in oil before adding.

  • nbscorpio3
    Jun 11, 2015

    Willing to try it but is it good on all meats seafood grilled or fried?

  • MissMarieL
    Jul 15, 2014

    Overlooked my potatoes a tad, but still good! Next time I will add fresh garlic, too. Served this with TOH slow cooker pork chops. Both recipes complemented nicely.

  • kblackbird
    Mar 28, 2013

    This is a favorite; I've made it several times already. I don't love raw onions, so I leave them out. Otherwise, it's perfect!

  • Jami4
    Apr 28, 2013


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