Red Potato Salad with Green Beans and Tomatoes Recipe

Red Potato Salad

Rebecca Clyde MS, RDN, CD

This fresh spin on potato salad is light and colorful Tweet this thanks to the addition of green beans, tomatoes and a tangy vinaigrette dressing. Chilling intensifies the flavors, so make this salad up to one day in advance.


2 pounds small red potatoes
½ pound fresh green beans, trimmed and cut into 2-inch pieces
2 cups cherry or grape tomatoes, cut in half
½ cup chopped green onions
½ cup chopped thinly sliced basil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, minced


Before you begin: Wash your hands.

  1. Place potatoes in a medium saucepan; add water to cover potatoes. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add green beans and cook 5 minutes longer or until beans are crisp-tender. Drain. Rinse with cold water; drain well.
  2. Cut potatoes into 1-inch pieces. Combine potatoes, green beans, tomatoes, green onions and basil in a large bowl.
  3. Whisk together vinegar, lemon juice, oil, mustard, salt, pepper and garlic in a small bowl. Pour dressing over potato mixture, and toss gently. Cover and chill at least 1 hour.

Nutrition Information

Serving size: 1 cup
Serves 8

Calories: 115; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 215mg; Carbohydrates: 22g; Fiber: 3g; Protein: 3g