If you like spicy food, use spicy tomato-vegetable juice in the tomato-mustard salad dressing.


3/4 pound small red potatoes, quartered

3/4 cup tomato-vegetable juice

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon vegetable oil, such as olive or canola oil

1/3 cup chopped fresh basil

1/2 teaspoon black pepper

2 cups cherry tomatoes, halved

1 yellow bell pepper, cut into 1/2-inch squares

1 red onion, halved and thinly sliced

1 can (15 ounces) red kidney beans, rinsed and drained

8 ounces fat-free mozzarella cheese, cut into 1/2-inch cubes


1. In a large pot of boiling water, cook the potatoes until tender, about 10 minutes. Drain well.

2. Meanwhile, in a large bowl, whisk together the tomato-vegetable juice, vinegar, mustard, oil, basil, and black pepper.

3. Add the potatoes to the dressing and toss to coat. Add the tomatoes, bell pepper, onion, beans, and mozzarella, and toss again. Serve at room temperature or chilled. Makes 4 servings

Dilled White Bean & Potato Salad Use cannellini beans instead of red kidney beans and minced fresh dill instead of basil. Substitute white wine vinegar for the red.

Nutrition Facts

per serving
calories 308
total fat 4.5g
saturated fat 0.6g
cholesterol 10mg
dietary fiber 8g
carbohydrate 43g
protein 25g
sodium 845mg

Good source of: calcium, fiber, folate, potassium, vitamin B6, vitamin C

If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at Healthcommunities.com

Published: 19 Oct 2011

Last Modified: 24 Mar 2015