Prep 10 mins
Cook 20 mins
The lighter side of potato salad, very light and easy on the waistline.
- 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.
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!
This is a great, low fat, salad. Go heavy on the mustard and light on the oil.
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)