Trade the traditional mayo-laden, heavy potato salads for this fresher, veggie-packed option. The dressing is more of a vinaigrette, but you can still add a little mayonnaise if you like a creamy dressing.
Makes
2 servings
Total Time
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Ingredients
COOK:
WHISK:
ADD:
Test Kitchen Approved
Test Kitchen Tip
If you like potato salad a little creamy, add the mayonnaise. If not, omit it.
Instructions
Cook potatoes in a pot of boiling salted water 8 minutes. Add green beans and cook until potatoes are fork-tender, 3–4minutes more; drain, transfer to a bowl, and let cool.
Whisk together vinegar, mayonnaise, oil, Dijon, and honey for the dressing; season with salt and pepper.
Add tomatoes and chives to potato mixture and toss with dressing to coat; chill until ready to serve.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 255
% Daily Value*
Total Fat 18g 27%
Saturated Fat 3g 15%
Cholesterol 5mg 1%
Sodium 177mg 7%
% Daily Value*
Carbs 21g 7%
Fiber 2g 8%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
