Potato, Beans, and Carrot Salad

A lovely, light and fresh combination of potatoes, beans, carrots, and roasted tomatoes.

5 from 2 votes

Prep Time 5 minutes

Cook Time 36 minutes

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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.

1. Cut the potatoes into 1-inch pieces. Boil the potatoes in salted water until fork tender, but not mushy (approximately 10-15 minutes).
2. While the potatoes cook, roast the tomatoes and red onion until softened (about 15 minutes).
3. When the potatoes are done, use a slotted spoon to remove them from the water.
4. Drop the frozen veggies into the same water, bring it back to a boil, reduce the heat, and simmer for about 6 minutes.
5. Mince the garlic as finely as possible and place it in a serving bowl.
6. Add the cooked tomatoes and onion along with the herbs.
7. Add the potatoes, veggies, olive oil, and salt. Gently toss together and serve.

Lemon Dill Potato Salad

Southern Potato Salad

Roasted Potato Salad

Crispy Baked Potato Wedges

• Lemon Dill Potato Salad
• Southern Potato Salad
• Roasted Potato Salad
• Crispy Baked Potato Wedges

Potato, Beans, and Carrot Salad

A lovely, light and fresh combination of potatoes, beans, carrots, and roasted tomatoes.

5 from 2 votes

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Course: Salads

Cuisine: American

Prep Time: 5 minutes

Cook Time: 36 minutes

Total Time: 41 minutes

Servings: 4 servings

Calories: 203kcal

Author: Lana Stuart

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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

Serving 1 | Calories 203kcal | Carbohydrates 25g | Protein 4g | Fat 11g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 8g | Sodium 318mg | Potassium 745mg | Fiber 4g | Sugar 5g | Vitamin A 842IU | Vitamin C 25mg | Calcium 43mg | Iron 2mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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