Potato and Green Bean Salad
A light, flavorful Southern-style potato and green bean salad with carrots and roasted tomatoes—perfect for picnics and weeknight dinners.
Servings 4 servings
Ingredients
- 1 pound small red and white potatoes cut into 1 inch pieces
- 2 small tomatoes
- ½ red onion sliced
- 8 ounces frozen mixed baby beans and carrots
- 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).1 pound small red and white potatoes
- While the potatoes cook, roast the tomatoes and red onion until softened (about 15 minutes).2 small tomatoes, ½ red onion
- 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.8 ounces frozen mixed baby beans and carrots
- Mince the garlic as finely as possible and place it in a serving bowl.1 clove garlic
- Add the cooked tomatoes and onion along with the herbs.2 tablespoons dill, 2 tablespoons parsley
- Add the potatoes, veggies, olive oil, and salt. Gently toss together and serve.3 tablespoons olive oil, 1/2 teaspoon kosher salt
Notes
Nutrition
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
