This fresh-tasting Green Bean Potato Salad uses the best of your summer vegetables and just half a dozen ingredients.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 6
Ingredients
- 1 lb. Yukon Gold, fingerling, or other waxy potatoes, cut into bite-sized chunks
- 1 lb. green beans, trimmed and cut into 1-inch pieces
- 2 Tbs. whole-grain mustard
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. red wine vinegar
- ¼ tsp. kosher salt
Instructions
- In a medium pot, cover the potatoes with cold water. Bring to a boil over high heat, then reduce to a gentle boil. Cook until tender but not falling apart, 10-12 minutes. Drain and rinse under cold water.
- Steam the green beans until tender, 3-5 minutes. Rinse under cold water.
- In a large bowl, whisk together the mustard, oil, vinegar, and salt. Gently toss the potatoes and green beans in the dressing.
Nutrition Information
Per serving (1 cup):
- Calories: 130
- Total fat: 5 g
- Sat fat: 0.5 g
- Carbs: 19 g
- Fiber: 4 g
- Protein: 3 g
- Sodium: 190 mg
- Photo: Kate Sherwood.