Potato Salad with Green Beans & Tomatoes

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

Print Recipe

Share Recipe





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.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 255

% Daily Value*

Total Fat 18g 27%

Saturated Fat 3g 15%

Cholesterol 5mg 1%

Sodium 177mg 7%

Carbs 21g 7%

Fiber 2g 8%

Protein 3g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!