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Red Potatoes with Beans

You can serve this homey blend of fresh green beans, potato wedges and chopped red onion hot or cold. Either way, this easy side dish makes a pleasing accompaniment to Mom's meat loaf or almost any other meat. —Daria Burcar, Rochester, Michigan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 1-1/3 pounds fresh green beans, trimmed
  • 1/3 cup water
  • 6 small red potatoes, cut into wedges
  • 1/2 cup chopped red onion
  • 1/2 cup Italian salad dressing


  • Place the beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high until tender, 6-8 minutes.
  • Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain beans and potatoes; place in a bowl. Add onion and dressing; toss to coat.
Nutrition Facts
3/4 cup: 138 calories, 3g fat (0 saturated fat), 0 cholesterol, 212mg sodium, 23g carbohydrate (5g sugars, 5g fiber), 4g protein. Diabetic exchanges: 1 starch, 1 vegetable, 1/2 fat.

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  • Katy's mom
    Dec 9, 2020

    My mom used to make something like this that she called Depression Soup, probably because potatoes were cheap and the green beans came out of our garden. Basically, it was cooking string beans and diced potatoes in a little water or broth until the beans were tender and the potatoes had fallen apart enough to thicken the broth slightly. (Think potato soup with string beans in it, but not really very soupy.) She seasoned it but never used salad dressing. We loved it.

  • Jennifer
    May 26, 2020

    It's much better with olive apple cider vinegar and salt not dressing yuck

  • katlaydee3
    Jul 8, 2018

    I did not really like this much at all; not warm or cold the next day.

  • pamsterhamster
    Sep 10, 2014

    Great dish by itself too.

  • hokesangel
    Mar 20, 2013

    No comment left

  • mythyagain
    Jan 17, 2013

    The Italian dressing pulls it all together!

  • aubsmc
    Jul 27, 2011

    Very good! I think it tastes better cold and eaten the next day. I make this often in the summer.

  • MicheleBapst
    Oct 4, 2009

    Very good recipe! Complimented our steaks well. Thank you for sharing!

  • westieslave
    Jan 19, 2006

    No comment left