Recipes » Salads » Late Summer Potato Green Bean Salad
T. Colin Campbell Center for Nutrition Studies

Late Summer Potato Green Bean Salad

By 2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5(2)
With its delicious vinaigrette base, you won’t miss the mayo in this potato salad. This salad is nice and light compared to most potato salads, and it makes great use of veggies that are in season in the late summer.
Prep: 15 mins Cook: 15 mins Yield: 4-6 servings
Gluten Free Low Sugar Nut Free

Reprinted from The China Study Quick & Easy Cookbook (BenBella Books, 2015).

Ingredients

Ingredients

  • 1 ½ pounds unpeeled red skin potatoes, cut into ½-inch cubes
  • ¾ pound fresh green beans, trimmed and halved
  • 1 red bell pepper, diced small
  • 1 small yellow onion, diced small
  • ½ cup All-Purpose Vinaigrette
  • Sea salt and black pepper to taste
  • 1 Tbsp dried tarragon or 2 Tbsp minced fresh tarragon
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. In a large pot, bring 2 quarts of water to a boil.
  • 2. Add the potatoes and green beans, and cook over medium heat for 7 minutes or until tender.
  • 3. Drain and rinse the vegetables under cold water. Add the vegetables to a bowl, then add the remaining ingredients.
  • 4. Gently toss to mix well.

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