Potato, Beans, and Carrot Salad
Potato, Beans, and Carrot Salad – A lovely, light, and fresh combination of potatoes, beans, carrots, and roasted tomatoes. Great for weeknight dinners.
I saw this potato and green bean salad recipe several weeks ago another blog and have wanted to try it ever since. Of course, since I’m one of those cooks who can’t leave well enough alone, I did a little tweaking as I cooked. All in all, it was quite successful. BeeBop liked it, too. He even had seconds :-)
To make this lovely potato salad, you’ll need some small red and/or white potatoes, a package of frozen, mixed baby beans and carrots, a couple of small tomatoes, half a red onion, a clove of garlic, some fresh dill, fresh parsley, olive oil, and salt.
See the mason jar in the photo above? That’s how I keep extra fresh dill. When there’s extra in the summer, I pack it into a jar and fill the jar with vinegar. Cap it tightly. Then when you need some dill for making pickles or such, you can pull out what you need.
Also, you wind up with a jar of nicely flavored dill vinegar. I thought the dill would be fine to use in this recipe and it wasn’t bad, but fresh or dried would have been better. I’ll remember for next time.
🔪 How to Make Potato, Beans, and Carrot Salad
- Cut the potatoes into 1-inch pieces. Boil the potatoes in salted water until fork tender, but not mushy (approximately 10-15 minutes).
- While the potatoes cook, roast the tomatoes and red onion until softened (about 15 minutes).
- When the potatoes are done, use a slotted spoon to remove them from the water.
- Drop the frozen veggies into the same water, bring it back to a boil, reduce the heat, and simmer for about 6 minutes.
- Mince the garlic as finely as possible and place it in a serving bowl.
- Add the cooked tomatoes and onion along with the herbs.
- Add the potatoes, veggies, olive oil, and salt. Gently toss together and serve.
🧾 More Recipes You’ll Like
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Potato, Beans, and Carrot Salad
Ingredients
- 1 pound small red and white potatoes cut into 1 inch pieces
- 8 ounces frozen mixed baby beans and carrots
- 2 small tomatoes
- ½ red onion sliced
- 1 clove garlic minced
- 2 tablespoons dill chopped
- 2 tablespoons parsley chopped
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
Instructions
- Cut the potatoes into 1-inch pieces. Boil the potatoes in salted water until fork tender, but not mushy (approximately 10-15 minutes).
- While the potatoes cook, roast the tomatoes and red onion until softened (about 15 minutes).
- When the potatoes are done, use a slotted spoon to remove them from the water.
- Drop the frozen veggies into the same water, bring it back to a boil, reduce the heat, and simmer for about 6 minutes.
- Mince the garlic as finely as possible and place it in a serving bowl.
- Add the cooked tomatoes and onion along with the herbs.
- Add the potatoes, veggies, olive oil, and salt. Gently toss together and serve.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Sure! Fresh ones would be great. I just happened to have that bag of frozen mixed beans and carrots so that’s what I used. It’s a really good recipe.
I just bought fresh green beans. Could I substitute those for the frozen ones in this recipe?? It looks wonderful!!!
Neena
Now if I can just find someone to cook it for me! Looks great.