Potato and green bean salad
2
Points®
Total Time
28 min
Prep
17 min
Cook
11 min
Serves
6
Difficulty
Easy
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.
Ingredients
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
Fat-free reduced sodium chicken broth
6 Tbsp
Shallot
¼ cup(s), chopped, 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
Dill
3 Tbsp, fresh, chopped
Chives
3 Tbsp, fresh, chopped
