Green Bean and New Potato Salad

Green Bean and New Potato Salad

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  • Prep Time


  • Total Time


  • Servings



  • pounds small red potatoes

  • 2

    cups (1 inch) cut green beans (about ¾ pound)

  • cup low-fat mayonnaise

  • 2

    tablespoons whole-grain Dijon mustard

  • 2

    tablespoons rice vinegar

  • 1

    tablespoon fresh lime juice

  • 1

    teaspoon honey

  • teaspoon freshly ground pepper

  • Dash of salt

  • 1

    garlic clove, minced

  • ½

    cup finely chopped red onion

  • ¼

    cup chopped fresh basil


1. Place potatoes in a large saucepan, cover with water. Bring to a boil. Reduce heat and simmer 20 minutes or until tender. Remove potatoes with a slotted spoon, place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain, let cool slightly. Cut potatoes into quarters. 2. Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion and basil, toss gently to combine.


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