Food Security and Sustainability
This fresh spin on potato salad is light and colorful 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.
- 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.
- Cut potatoes into 1-inch pieces. Combine potatoes, green beans, tomatoes, green onions and basil in a large bowl.
- 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.
Serving size: 1 cup
Calories: 115; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 215mg; Carbohydrates: 22g; Fiber: 3g; Protein: 3g
Jessica Cox, RD, is a culinary nutritionist and chef based in Birmingham, Ala.
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