No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (173g) Recipe makes 10 servings The following items or measurements are not included below: 4 tablespoons balsamic vinegar
Calories 185
Calories from Fat 99		(53%)
Amount Per Serving		%DV
	Total Fat 11.1g	17%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 25mg		1%
Potassium 557mg		15%
Total Carbohydrate 20.1g		6%
	Dietary Fiber 3.6g	14%
	Sugars 3.0g
Protein 2.9g		5%
detailed view... how is this calculated?

Chilled Green Bean and Red Potato Salad

Recipe #19299 | 30 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Mirj
Feb 10, 2002

The lighter side of potato salad, very light and easy on the waistline.

SERVES 10 (change servings and units)

Ingredients

1 lb green beans, snipped
2 lbs red potatoes, halved
1 cup red bell pepper, diced
1/2 cup red onion, minced
2 teaspoons garlic, minced
3 tablespoons fresh dill
1 teaspoon sugar
1 tablespoon Dijon mustard
4 tablespoons balsamic vinegar
1/2 cup salad oil
salt and black pepper

Directions

1
Cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes.
2
Drain and cool with cold water.
3
Cook potatoes until fork tender.
4
Cool and place in bowl with beans and peppers.
5
Whisk together remaining ingredients and pour over vegetables.
6
Toss gently and refrigerate for 1 hour.

Questions about this recipe?

Featured Reviews for This Recipe

From: bzsoccermom

On Jun 22, 2009

Really liked this! I will cut back the oil to 1/4 cup next time, as it just didn't need the extra oil and was a little too oily. Also, I made this about three hours ahead for a party. Next time I think I will make the night before, because it is even better the next day! Thanks for a great recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: MNAnn

On Aug 14, 2007

I too had many garden beans and potatoes to use! I used 1/4 c. virgin olive oil and that added great flavor. I wish I had fresh dill, but I used some from a jar. My husband and I enjoyed this recipe the night I served it but the kids didn't like it until the next day.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Terri F.

On Jun 26, 2002

I had to sub a little, dried dill (no fresh available yet) and vidalia onion instead of red onion. Cut the recipe in half for just the two of us. Delicious! We really enjoyed the way the flavors blended! Served this as a side dish to grilled chicken, it was a perfect hot weather meal. This one is going in the "favorites" file, Mirj. I can't wait to try it with fresh dill! Thanks for the recipe! :o)

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Derf

On Jun 12, 2002

Found some nice fresh green beans today, had been looking so I could try this salad. Cut the recipe in half and we will still be eating it for a couple of dinners and lunches!! Also used walla walla onions, they are so sweet this time of year, had to use dried dill, no fresh around yet, and used about half of the salad oil. It was a super duper potato salad! Good change from the usual. Thanks for posting Mirj, it's a keeper!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews