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    You are in: Home / Red / Chilled Green Bean and Red Potato Salad Recipe
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    Chilled Green Bean and Red Potato Salad

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on June 12, 2002

      Found some nice fresh green beans today, had been looking so I could try this salad. Cut the recipe in half and we will still be eating it for a couple of dinners and lunches!! Also used walla walla onions, they are so sweet this time of year, had to use dried dill, no fresh around yet, and used about half of the salad oil. It was a super duper potato salad! Good change from the usual. Thanks for posting Mirj, it's a keeper!

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    • on May 19, 2002

      This is a great, low fat, salad. Go heavy on the mustard and light on the oil.

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    • on June 26, 2002

      I had to sub a little, dried dill (no fresh available yet) and vidalia onion instead of red onion. Cut the recipe in half for just the two of us. Delicious! We really enjoyed the way the flavors blended! Served this as a side dish to grilled chicken, it was a perfect hot weather meal. This one is going in the "favorites" file, Mirj. I can't wait to try it with fresh dill! Thanks for the recipe! :o)

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    • on June 23, 2002

      I halved the recipe... Increased the mustard (thanks for the suggestion!), limited the oil to a tablespoon, and added two spoonfuls of light whipped dressing. I also used water-packed roasted red peppers instead of a fresh chopped red pepper. It was fabulous. Next time I'll use a little less dill, and I'd like to try it without the dressing. (I added it at the last minute to satisfy "someone elses" craving for CREAMY potato salad!) Thank-you, this one's a keeper...

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    • on June 20, 2002

      easy to make, visually appealing. well recieved.

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    • on June 10, 2002

      This was fantastic--- Especially this time of year with all the wonderful fresh vegtables... I usually just steam my veggies and then have a salad. This takes care of both and a really nice change of pace!

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    • on May 19, 2002

      This was very good. My husband that won't eat anything with vinegar even liked this. This is like a salad my aunt made once when she was visiting. Thanks for sharing this.

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    • on May 23, 2010

      Very tasty, though I think it needed less oil and more mustard. I also added fresh asparagus which was really good.

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    • on June 22, 2009

      Really liked this! I will cut back the oil to 1/4 cup next time, as it just didn't need the extra oil and was a little too oily. Also, I made this about three hours ahead for a party. Next time I think I will make the night before, because it is even better the next day! Thanks for a great recipe!

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    • on August 14, 2007

      I too had many garden beans and potatoes to use! I used 1/4 c. virgin olive oil and that added great flavor. I wish I had fresh dill, but I used some from a jar. My husband and I enjoyed this recipe the night I served it but the kids didn't like it until the next day.

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    • on July 16, 2007

      This was perfect tonight! I had a load of red potatoes and fresh green beans to use. I didn't have red peppers and I had to use dried dill, but it is still delicious. I did increase the mustard and vinegar while lowering the oil just to make it a little lower in fat. Great salad, this is for the keeper file!

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    Nutritional Facts for Chilled Green Bean and Red Potato Salad

    Serving Size: 1 (179 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 185.7
     
    Calories from Fat 99
    53%
    Total Fat 11.0 g
    17%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 25.9 mg
    1%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.9 g
    11%
    Protein 2.8 g
    5%
    Detailed Nutrition Values About Nutrition Info
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