Potato and Green Bean Salad Potato and Green Bean Salad

Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: August 2005


Coriander Dressing:


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 facts Per each of 10 servings: about

  • Sodium 662 mg
  • Protein 3 g
  • Calories 151.0
  • Total fat 6 g
  • Cholesterol 7 mg
  • Saturated fat 1 g
  • Total carbohydrate 23 g


  • Iron 9.0
  • Folate 8.0
  • Calcium 3.0
  • Vitamin A 2.0
  • Vitamin C 23.0
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Potato and Green Bean Salad