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Red Potato Salad with Green Beans & Tomatoes

Red Potato Salad with Green Beans & Tomatoes

Serving Size: 1 cup
Serves: 8



  • 2 pounds small red potatoes
  • ½ pound fresh green beans, trimmed and cut into 2-inch pieces
  • 2 cups cherry or grape tomatoes, cut in half
  • ½ cup chopped green onions
  • ½ cup chopped thinly sliced basil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, minced


  1. Place potatoes in a medium saucepan; add water to cover potatoes. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add green beans and cook 5 minutes longer or until beans are crisp-tender. Drain. Rinse with cold water; drain well.
  2. Cut potatoes into 1-inch pieces. Combine potatoes, green beans, tomatoes, green onions and basil in a large bowl.
  3. Whisk together vinegar, lemon juice, oil, mustard, salt, pepper and garlic in a small bowl. Pour dressing over potato mixture, and toss gently. Cover and chill at least 1 hour.
Nutrition Information

Calories: 115; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 215mg; Carbohydrates: 22g; Fiber: 3g; Protein: 3g


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