Diabetes Recipes

New Potato and Green Bean Salad

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New Potato and Green Bean Salad

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Nutrition Facts

Serving Size: 3/4 Cup(s)

Makes: 8 Serving(s)

Amount Per Serving

Calories: 121

Total Fat: 7g

Cholesterol: 0mg

Sodium: 50mg

Total Carbohyrdates: 14g

Dietary Fiber: 2g

Protein: 2g

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Make this for: Dinner

Category: Salads

This Recipe Makes: 8 Serving(s)


Use new, small, red or Yukon Gold potatoes cooked and enjoy in a salad with green beans, Dijon mustard, cider vinegar, chives or green onion tops and Roquefort or blue cheese.

What you'll need

  • 1 lb new, small, red or Yukon Gold potatoes, peeled
  • 8 oz fresh green or wax beans, ends trimmed, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 tbsp. Dijon mustard or grainy mustard
  • 2 tbsp. cider vinegar
  • 2 tbsp. chopped fresh chives, or chopped green onion tops
  • 2 tbsp. crumbled Roquefort or blue cheese (optional)


  • Step 1
    Cook the potatoes in a large pot of boiling water for 6 minutes. Add the beans; continue to boil until the potatoes are tender and the beans are crisp-tender, about 4 to 6 minutes longer. Drain. Cut the potatoes into bite-size pieces; transfer to a large bowl. Add the beans.
  • Step 2
    In a small bowl, whisk together the oil, mustard, and the vinegar; pour over the warm potatoes and beans and toss. Cover and chill at least 4 hours. Just before serving, stir in the chives. Add the cheese if desired.

Diabetic Exchanges

  • Starch: 1
  • Fat: 1