Photo of Potato and green bean salad by WW

Potato and green bean salad

SmartPoints® value per serving
Total Time
28 min
17 min
11 min
This is no ordinary potato salad. Buttery fingerling potatoes and crisp-tender green beans are coated with a fresh herb sauce made of chicken broth, shallots, white wine vinegar, and Dijon mustard instead of mayonnaise. It's a deliciously lightened-up version of traditional potato salad that's the perfect summertime side. If you want to make it ahead, you most certainly can: simply cover and refrigerate the potato salad for up to 1 day. It tastes even better the longer it sits. You can replace the tarragon, chives, and dill with your favorite herbs or whatever you may have growing in the garden.


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.