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.
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, 3–4 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.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 3g 15%
Cholesterol 5mg 1%
Sodium 177mg 7%
Carbs 21g 7%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.