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Potato and Green Bean Salad


  • 3 1/2 lbs. Russet potato or new potatoes
  • 12 oz. trimmed green beans broken
  • 1 red pepper roasted, peeled and cut in thin strips
  • 1/2 c. chopped red onions
  • 1 Tbsp. whole grain mustard
  • 1 handful parsley chopped
  • scant 2/3 c. olive oil
  • juice of 1 lemon
  • 1 large clove garlic minced
  • 1 Tbsp. tarragon vinegar


  1. Blanch green beans in boiling water for about 6-8 minutes. Drain and put in bowl of ice water to cool down and stop cooking process.
  2. Scrub and wash potatoes. Cut into quarters if they are too large. Add the potatoes to a large pot of water and bring to a boil and cook until fork tender but not too soft. Drain.
  3. Add the cooled green beans to the potatoes, stir in the red onion, parsley and red pepper.
  4. For dressing mix the mustard, garlic, lemon juice, vinegar, salt and pepper, whisk in the olive oil until blended. Pour this over the potato/beans and gently stir until thoroughly mixed.  Add more salt and pepper to taste. Chill until ready to serve.