Chilled Green Bean and Red Potato Salad

Total Time
Prep 10 mins
Cook 20 mins

The lighter side of potato salad, very light and easy on the waistline.

Ingredients Nutrition


  1. Cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes.
  2. Drain and cool with cold water.
  3. Cook potatoes until fork tender.
  4. Cool and place in bowl with beans and peppers.
  5. Whisk together remaining ingredients and pour over vegetables.
  6. Toss gently and refrigerate for 1 hour.


Most Helpful

Found some nice fresh green beans today, had been looking so I could try this salad. Cut the recipe in half and we will still be eating it for a couple of dinners and lunches!! Also used walla walla onions, they are so sweet this time of year, had to use dried dill, no fresh around yet, and used about half of the salad oil. It was a super duper potato salad! Good change from the usual. Thanks for posting Mirj, it's a keeper!

Derf June 12, 2002

This is a great, low fat, salad. Go heavy on the mustard and light on the oil.

Clifford Boren May 19, 2002

I had to sub a little, dried dill (no fresh available yet) and vidalia onion instead of red onion. Cut the recipe in half for just the two of us. Delicious! We really enjoyed the way the flavors blended! Served this as a side dish to grilled chicken, it was a perfect hot weather meal. This one is going in the "favorites" file, Mirj. I can't wait to try it with fresh dill! Thanks for the recipe! :o)

Terri F. June 26, 2002

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