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Nutrition Facts
Serving Size 1 (349g) Recipe makes 3 servings The following items or measurements are not included below: red wine vinegar
Calories 509
Calories from Fat 328		(64%)
Amount Per Serving		%DV
	Total Fat 36.5g	56%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 26.3g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 619mg		25%
Potassium 995mg		28%
Total Carbohydrate 43.3g		14%
	Dietary Fiber 7.5g	30%
	Sugars 5.2g
Protein 6.4g		12%
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Marinated Potato and Green Bean Salad

Recipe #56369 | 50 min | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Theresa P
Mar 16, 2003

This is a warm marinated salad that I make often. It is so good! I often make a meal of just this salad by itself, and some good bread. I hope you will give it a try, you won't be disappointed It is colorful as well as tasty and travels well too because of no mayo. It is best served warm or room temperature.

SERVES 3 -4 (change servings and units)

Ingredients

Salad

1 lb small baby red potato
1/2 lb fresh green beans
1 red sweet bell pepper, diced fine
1 small sweet onion or yellow onion, diced fine

Dressing

1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1/2 cup olive oil
1 clove crushed garlic

Directions

1
Combine all dressing ingredients in a small bowl and whisk until well combined.
2
Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside.
3
Steam green beans in a steamer basket until tender.
4
Drain under cold water to stop cooking. Set aside.
5
Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl.
6
Pour all the dressing over the potatoes and vegetables and mix gently to combine.
7
Add salt and pepper to taste and serve this salad warm or room temperature.
8
ENJOY!

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Featured Reviews for This Recipe

From: Pimienta

On Feb 22, 2008

A great alternative to all those mayonnaise-y potato salads out there. Went well with a roast chicken.

0 people found this review helpful

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From: A Very Messy Cook

On Feb 1, 2008

This looks like a great, healthy vegan potato salad. We made it for a quick lunch, so I skipped out the onion (thought it would have too much bite for the kids without some marinading). I only used half of the dressing, because that seemed plenty. We all enjoyed it!

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From: Kat in Texas

On Apr 12, 2003

We love this! I've tried many green bean-and-potato salads over the years, but they never turned out very good. This is perfect. Have made it 3 times now, once as our entire dinner. Last night was for company, served with bbq chicken — everyone loved it. I made it about noon and let it sit on the counter (covered) all day. Gave the wonderful marinade time to really infuse the beans & potatoes. Just a note: there is quite a bit of dressing. You could probably cut at least 1/4 of the amounts and still be fine. Thanks for a great recipe!

5 people found this review helpful

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From: carole in orlando

On Apr 22, 2003

What a great side dish for dinner! I made it last night and didn't change a thing - it is delightful with just alittle tang to the taste. I made the dressing ahead of time and let it sit, then mixed it with the potatoes and beans and kept them warm in the oven to meld the flavors for about 30 minutes.This will be a favor with us. Carole in Orlando

3 people found this review helpful

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