Potato Salad with Green Beans


At a Glance

  • Potato Type: Reds
  • Prep Method: null
  • Cuisine: American
  • Yield: 4
  • Prep Time:
  • Ready Time:
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Potatoes are a natural, sodium-free source of fiber. Tossing them with the healthful and flavorful ingredients in this salad retains those good attributes.


1 1/3 pounds (4 medium) unpeeled red or white potatoes, halved and then sliced ¼-inch thick

½ teaspoon salt

8 ounces green beans (such as Blue Lake), trimmed and cut into thirds

3 tablespoons prepared honey mustard or hot-sweet mustard

2 tablespoons each unseasoned rice vinegar and canola oil

½ cup finely chopped red onion

Salt & freshly ground black pepper, to taste


In 3-quart saucepan, cover potatoes with water; add salt. Bring to boiling over high heat. Reduce heat to medium, cover and cook until potatoes are almost tender, about 6 minutes. Add beans; cover and cook 3 or 4 minutes or until potatoes are just tender. Drain thoroughly and cool 5 minutes. Meanwhile, in large bowl, whisk mustard, vinegar, and oil until thoroughly blended and smooth. Add onion, potatoes, and beans; toss gently to coat. Season with salt and pepper, to taste. Serve warm or at room temperature.


Calories: 226 Fat: 9g Sodium: 218mg Vitamin C: 38% Fiber: 6g Protein: 6g Potassium: 894mg

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