Tested till perfect Potato and Green Bean Salad

Potato and Green Bean Salad

Coriander and lime give a classic summer salad a fresh new taste. You can also use parsley or basil instead of the coriander. If you like, add 1 cup (250 mL) cubed smoked cheese to the salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2005

Recipe2 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 10 (2-1/2 lb/1.25 kg) 10(2-1/2 lb/1.25 kg)new potatonew potatoes, scrubbed
  • 2 cups 2cupschopped trimmed green beangreen beans
  • 1/2 cup 1/2cupfresh coriander leaffresh coriander leaves

Coriander Dressing:

  • 3/4 cup 3/4cuplight mayonnaise
  • 1/4 cup 1/4cupchopped fresh coriander
  • 1/4 cup 1/4cuplight sour cream
  • 1 tbsp 1tbsplime juice or white wine vinegar
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
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In large saucepan of boiling salted water, cover and cook potatoes just until tender, 10 to 15 minutes. Remove with slotted spoon; let cool. Peel, if desired; cut into bite-size cubes. Place in large bowl.

Meanwhile, in same saucepan, cook green beans until tender-crisp, about 4 minutes. Drain and chill in cold water; drain and pat dry. Add to potatoes.

Coriander Dressing: In small bowl, whisk together mayonnaise, coriander, sour cream, lime juice, salt and pepper. Pour over potato mixture; gently toss to coat. Garnish with coriander leaves. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Nutritional Information Per each of 10 servings: about

cal 151 pro 3g total fat 6g sat. fat 1g
carb 23g fibre 2g chol 7mg sodium 662mg

% RDI:

calcium 3 iron 9 vit A 2 vit C 23
folate 8
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