Chilled Green Bean and Red Potato Salad Recipe #19299
The lighter side of potato salad, very light and easy on the waistline.
by Mirj
30 min | 10 min prep
SERVES 10
- 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
- Cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes.
- Drain and cool with cold water.
- Cook potatoes until fork tender.
- Cool and place in bowl with beans and peppers.
- Whisk together remaining ingredients and pour over vegetables.
- Toss gently and refrigerate for 1 hour.
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5 stars