“A non-mayonnaise recipe, this is a nice change of pace for potato salad. The dressing is tangy and a little zippy with the taste of Dijon mustard and a dash of pepper sauce. Lovely for a BBQ, picnic, or potluck--cook time is chill time in refrigerator.”
READY IN:
2hrs 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook potatoes in boiling, salted water for 8 minutes.
  2. Add green beans and return to boil.
  3. Cook 5 minutes or until beans are tender-crisp and potatoes are tender.
  4. Drain & cool.
  5. Place in large bowl; add tomatoes and onion.
  6. Combine dressing ingredients in small bowl.
  7. Pour over salad & toss to coat.
  8. Refrigerate until ready to serve--salad should be served cold.

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