Provençal Potato Salad

Provençal Potato Salad


  • 1 1/4 pounds small red potatoes
  • 1 cup (1-inch) pieces green beans
  • 1 cup cherry tomatoes, halved
  • 1/4 cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons whole-grain Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh parsley
  • 9 kalamata olives, pitted and quartered


Place potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer 20 minutes. Add beans; cook 1 1/2 minutes. Drain and rinse with cold water until cool. Cut potatoes into quarters; place potatoes and beans in a large bowl. Add tomatoes and onion; toss gently to combine.

Combine oil and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Pour over potato mixture; toss gently to coat. Stir in parsley and olives just before serving.

  • Yield: serves 6 (serving size: 1 cup)

Nutritional Information

Calories per serving: 143
Caloriesfromfat per serving: 36%
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 4g
Carbohydrate per serving: 21g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 468mg
Calcium per serving: 38mg