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Warm Potato-Veggie Salad


Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: David Loftus

Source: Everyday Food, November 2005


  • 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


  1. 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).

  2. 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.

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