Name: Green Bean and Potato Salad
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 pound baby potatoes (gold or red or both, cut in half); 1/2 pound green beans (trimmed and cut in half); 1/2 tbsp whole grain mustard; 1 tbsp capers (rough chopped); 1 tbsp fresh parsley (rough chopped); 2 tbsp lemon juice; 2 tbsp extra virgin olive oil; 1/4 tsp kosher salt (plus more for boiling ); 1 clove garlic (grated or minced)

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It doesn’t get much better than creamy potatoes, crisp beans in a zippy dressing! This isn’t your typical potluck potato salad. It’s light and fresh and full of flavor! It goes perfectly with virtually any main course, can be made ahead of time and travels well.

Here’s what you need:

The dressing really makes this salad stand out. Anytime I get to enjoy whole grain mustard and capers and parsley, I’m a happy girl. These big, punchy flavors surprisingly don’t overwhelm the salad. They get absorbed by the potatoes and it all comes together so nicely!

Make the dressing.

Instead of chucking everything into a food processor, I love to rough chop the parsley and capers so you get a nice hit of briny, herby freshness in each bite.

Blanch the green beans, then boil the potatoes.

Once you whisk your dressing, set it aside and set a large pot of water to boil. You could also do this first while you’re making the dressing. Add a tablespoon of salt to the water and add the green beans first. You’re only going to blanch them for 2 minutes in the boiling water, just long enough to slightly tenderize them while leaving them nice and crisp and green. Immediately plunge the blanched beans into a bowl of icy water to “shock” them, or stop the cooking process.

Don’t throw out the water yet. You’re going to boil the potatoes right away. Add another tablespoon of salt. These potatoes are already small but I always cut them in half so they are perfectly bite sized. Add the potato halves to the water and boil until fork tender, which is about 15 minutes.

Toss the potatoes in the dressing while still warm.

Drain the potatoes very well, leaving no remaining water, then add them to a large bowl with the dressing. Toss them well.

Same with the potatoes, drain the beans very well. If needed, blot with a paper towel to ensure no water remains. Add the beans to the bowl with the potatoes and toss. Give it a taste and check if it needs a bit more salt and adjust if it does.

At this point, you could leave the salad at room temperature, which is my favorite way to enjoy it. If making ahead, just pop it in the fridge until it’s time to eat!

Other recipes to try:

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Green Bean and Potato Salad

Prep Time15

Cook Time20

Course: dinner, lunch, Salad, Side Dish

Cuisine: American, European

Keyword: seasonal, simple, summer, tangy, umami

Servings: 4

Author: Christen

Ingredients

1 pound baby potatoes gold or red or both, cut in half
1/2 pound green beans trimmed and cut in half
1/2 tbsp whole grain mustard
1 tbsp capers rough chopped
1 tbsp fresh parsley rough chopped
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1/4 tsp kosher salt plus more for boiling
1 clove garlic grated or minced

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Instructions

Whisk together the capers, parsley, mustard, lemon, garlic, olive oil and 1/4 tsp of salt in a large bowl. Set aside.
Fill a large saucepan with water and add 1 tablespoon salt. Bring to boil. Add the green beans and cook for 2 minutes. Immediately remove from the boiling water and plunge them into a bowl of ice water. Drain once thoroughly cooled.
Add another tablespoon of salt to the water. Add the potatoes. Boil until fork tender, 15 minutes. Drain and immediately add to the bowl with the dressing and toss. Add the green beans. Serve immediately or refrigerate. Add more salt if needed.