Photo of Fingerling Potato and Green Bean Salad with Fresh Herb Dressing by WW

Fingerling Potato and Green Bean Salad with Fresh Herb Dressing

Points® value
Total Time
28 min
17 min
11 min
This is no ordinary potato salad. We coated buttery fingerling potatoes and crisp green beans with a fresh herb sauce instead of mayo.


Uncooked potato

24 oz, fingerling variety, scrubbed, sliced into 1/4-inch-thick rounds

Uncooked green snap beans

8 oz, stem ends trimmed, cut into bite-size pieces

Reduced-sodium chicken broth

cup(s), fat free


¼ cup(s), finely chopped

White wine vinegar

2 tbsp(s)

Dijon mustard

1 tsp(s)

Table salt

1 tsp(s)

Black pepper

½ pinch(es), freshly ground

Olive oil

3 tbsp(s), extra-virgin

Fresh tarragon

3 tbsp(s), chopped

Fresh dill

3 tbsp(s), fresh, chopped


3 tbsp(s), fresh, chopped


  1. Put potatoes into a large pot. Fill pot half way up with water; bring to a boil over high heat. Boil until almost tender, about 6 to 8 minutes. Add green beans and cook until potatoes are tender and green beans are crisp-tender, about 2 to 3 minutes more. Drain; rinse under cold water and drain again.
  2. To make dressing, in a large serving bowl, whisk together broth, shallots, vinegar, mustard, salt and pepper. Drizzle in oil, whisking, until blended. Stir in tarragon, dill and chives.
  3. Add potatoes and green beans to bowl. Toss gently, taking care not to break up potatoes, until mixed and coated with dressing. Yields about 1 cup per serving.


You can cover and refrigerate the potato salad for up to 1 day.You can replace the tarragon, chives and dill with your favourite herbs or whatever you may have growing in the garden.