Potato and Green Bean Salad

Total Time
28 min
17 min
11 min
This is no ordinary potato salad: Buttery fingerling potatoes and crisp green beans are coated with a fresh herb sauce instead of mayonnaise.


uncooked potato(es)

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

fat-free reduced sodium chicken broth

6 Tbsp

uncooked shallot(s)

¼ cup(s), finely chopped

white wine vinegar

2 Tbsp

Dijon mustard

1 tsp

table salt

1 tsp

black pepper

½ tsp, freshly ground

olive oil

3 Tbsp, extra-virgin

fresh tarragon

3 Tbsp, chopped


3 Tbsp, fresh, chopped


3 Tbsp, fresh, chopped


  1. Put potatoes into a large pot. Fill pot halfway 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. Meanwhile, 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 favorite herbs or whatever you may have growing in the garden.

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