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Potato and Green Bean Salad
A fresh look at potato salad.


For 4 Serving(s)


  • zest of one lemon
  • 1/4 c fresh lemon juice
  • 1 T Dijon mustard
  • 1/2 c extra virgin olive oil
  • 2 lb red or yellow potatoes, washed and halved if small or cut into 1-inch pieces if large
  • 2 c green beans, topped, tailed and cut into 1-inch lengths
  • 4 T freshly snipped chives

Potato and Green Bean Salad Directions

    Place the potatoes in a medium-large saucepan and cover with water. Add a pinch of salt and bring to a boil, then reduce to a simmer and cook until tender, about 10 minutes. Drain potatoes. To cook the green beans, add enough water to a saucepan to fill it halfway. Add a pinch of salt and bring to a boil. Add the beans, reduce heat to a simmer, and cook until tender (neither crunchy nor mushy), about 10 minutes. Drain beans, rinse with cold water, then drain again to remove excess water. While the potatoes and green beans are cooking, prepare the dressing. In a medium bowl, whisk together the lemon zest, lemon juice, and mustard. Slowly add the olive oil, whisking all the while, until the dressing is smooth. In a large bowl, place the potatoes, green beans, and chives. Drizzle the dressing over the vegetables and toss. Season to taste with salt and freshly ground pepper.

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