Potato Salad With Green Beans & Sun-Dried Tomatoes Recipe

Name: Potato Salad With Green Beans & Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs baby red potatoes; 1 tablespoon olive oil; 2 garlic cloves, minced; 3/4 lb green beans; 1/2 cup sun-dried tomato, chopped (packed in oil); 1 tablespoon italian seasoning (Mackenthuns robust); 1 tablespoon light balsamic vinaigrette salad dressing (Newmans Own); 2 tablespoons fresh basil, chopped; salt & pepper; 1/4 cup pine nuts, toasted (optional)

Servings: persons

2 lbs baby red potatoes
1 tablespoon olive oil
2 garlic cloves, minced
3/4 lb green beans
1/2 cup sun-dried tomato, chopped (packed in oil)
1 tablespoon italian seasoning (Mackenthuns robust)
1 tablespoon light balsamic vinaigrette salad dressing (Newmans Own)
2 tablespoons fresh basil, chopped
salt & pepper
1/4 cup pine nuts, toasted (optional)

1
Cook potatoes until they poke easily with a fork.
2
Cut in half (as soon as they are cool enough to handle.).
3
Drizzle with olive oil and toss with garlic.
4
Add sundried tomatoes.
5
Steam the green beans until crisp-tender.
6
Cut green beans in half or bite size pieces and mix with potatoes.
7
Add seasoning, dressing, basil and some salt & pepper.
8
Add more salt/pepper as if necessary and add pinenuts.
9
Can be served chilled or room temperature!

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs baby red potatoes, 1 tablespoon olive oil, 2 garlic cloves, minced, 3/4 lb green beans, and more.

Yes, Potato Salad With Green Beans & Sun-Dried Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad With Green Beans & Sun-Dried Tomatoes

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