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Side Dishes

Potato Salad with Green Beans & Tomatoes

Trade the traditional mayo-laden, heavy potato salads for this fresher, veggie-packed option. The dressing is more of a vinaigrette, but you can still add a little mayonnaise if you like a creamy dressing.


2 servings

Total Time

20 minutes

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Test Kitchen Tip

If you like potato salad a little creamy, add the mayonnaise. If not, omit it.


Cook potatoes in a pot of boiling salted water 8 minutes. Add green beans and cook until potatoes are fork-tender, 34 minutes more; drain, transfer to a bowl, and let cool.

Whisk together vinegar, mayonnaise, oil, Dijon, and honey for the dressing; season with salt and pepper.

Add tomatoes and chives to potato mixture and toss with dressing to coat; chill until ready to serve.

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