Warm Potato-Veggie Salad
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Everyday Food, November 2007
- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
- Coarse salt and ground pepper
- 6 ounces green beans, trimmed and cut into 1-inch pieces (about 1 1/4 cups)
- 1/3 cup light mayonnaise
- 2 to 3 teaspoons white-wine vinegar
- 1 scallion, thinly sliced
- 1 carrot, coarsely grated
Directions
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Place potatoes in a large pot; cover with water by 1 inch, and add 1 tablespoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 20 minutes. With a wire skimmer or slotted spoon, transfer potatoes to a large bowl (reserve water in pot).
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To the simmering water, add green beans, and cook until crisp-tender, 2 to 3 minutes. Drain and add to potatoes, along with mayonnaise, vinegar, scallion, and carrot. Toss to combine, and lightly mash; season with salt and pepper, and serve warm.
This is a simple, yummy potato salad with just the right combo of veggies and potato. Perfect BBQ accompaniment!
We love this recipe! My boyfriend does not care for cold potato salad but loves this warm veggie salad. It's delicious! I did add some extra vinegar to make it tangier though.
Awesome. We loved the flavor...the scallion, especially, added a nice freshness. And, we loved the texture...the crunch of the green beans was a nice contrast to the lightly mashed potatoes. We will definitely make this side dish again.
Sooo Good! I served it with BBQ babyback ribs and corn on the cob. Nice alternative to cold potato salad. Another great recipe from Everyday Food!
I love the amount of vegetables I was able to sneak into this potato salad! It was delicious.
So yummy and easy. It has a lot of color so it looks good with chicken or steak.
This salad is delicious and really easy to make!