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Green Bean Potato Salad

Green Bean Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs waxy potatoes (Yukon Gold or red), small ones kept whole, larger ones halved
  • 12 oz fresh green beans, trimmed
  • 1 medium shallot, minced
  • 2 tbsp whole grain Dijon mustard
  • 2 tbsp red wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ tsp fine sea salt, plus more for cooking water
  • ¼ tsp freshly ground black pepper
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh flat-leaf parsley
  • 2 hard-boiled eggs, quartered (optional)

Method
 

  1. Cover the potatoes with cold salted water, bring to a boil, and simmer for 12 to 15 minutes until fork-tender.
  2. During the last 4 to 5 minutes of cooking, add the green beans to the pot, then transfer them to an ice water bath to stop cooking.
  3. Whisk the mustard, vinegar, salt, pepper, and olive oil into a creamy dressing in a large bowl.
  4. Drain the potatoes, slice them while warm, and toss with the dressing, drained beans, shallot, dill, and parsley. Top with optional hard-boiled eggs and serve warm or at room temperature.

Notes

The salad rests well at room temperature for an hour or so. If you’re making it entirely ahead, hold off on adding the fresh herbs until just before serving so they stay green.