Three-Color Potato Salad
  • pounds small new potatoes, preferably assorted colors such as red, purple, and yellow, scrubbed
  • 1tablespoon salt
  • 8ounces fresh green beans or wax beans, or a combination, trimmed, blanched, and cut into 1-inch lengths
  • 2 large ripe tomatoes, cored and cut into ½-inch dice
  • 1 small red onion, halved lengthwise, thinly sliced crosswise
  • ½cup kalamata olives, rinsed, drained, pitted, and halved
  • 1 /3 cup chopped fresh flat-leaf parsley
  • 2tablespoons capers, rinsed and drained
  • Pinch of crushed red pepper flakes
  • 3tablespoons extra-virgin olive oil
  • 1tablespoon fresh lemon juice
  • ½teaspoon Dijon mustard
  • 1teaspoon dried oregano
  1. Place potatoes in a large pot; add 1 tablespoon salt and cold water to cover (about 4 cups). Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, 20–30 minutes, depending on size.
  2. Meanwhile, place green beans, tomatoes, red onion, olives, parsley, capers, and red pepper flakes in a large bowl; stir gently to combine.
  3. Combine oil, lemon juice, mustard, and oregano in a small glass jar; seal tightly and shake vigorously to combine. Season with salt and pepper to taste. Set aside at room temperature.
  4. When potatoes are tender, drain immediately. When cool enough to handle, cut into small pieces and add to bean mixture. Pour vinaigrette over vegetables and toss gently to coat. Season with salt and pepper, if desired. Served at room temperature or chilled. (Refrigerate, covered, for up to 3 days.)
Recipe Notes
Nutrition Facts
Three-Color Potato Salad
Amount Per Serving
Calories 175 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 180mg 8%
Total Carbohydrates 25g 8%
Dietary Fiber 5g 20%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 175 cal, 8g fat (6g mono, 1g poly, 1g sat), 0mg chol, 4g protein, 25g carb, 5g fiber, 180mg sodium