Green Bean and New Potato Salad

Serves 4


  • 1 1/2 pounds small red potatoes
  • 2 cups (1-inch) cut green beans (about 3/4 pound)
  • 2/3 cup low-fat mayonnaise
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1/8 teaspoon freshly-ground black pepper
  • Dash of salt
  • 1 garlic clove, minced
  • 1/2 cup finely-chopped red onion
  • 1/4 cup chopped fresh basil

Preparation: Place potatoes in a large saucepan, cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarter.
Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.