Potato Salad with Green Beans


  • 1-1/3 pounds (4 medium) unpeeled red or white potatoes, halved and then sliced 1/4″ thick
  • 1/2 teaspoon salt
  • 8 ounces green beans, trimmed and cut into thirds
  • 3 tablespoons prepared honey mustard or hot-sweet mustard
  • 2 tablespoons each:  unseasoned rice vinegar and canola oil
  • 1/2 cup finely chopped red onion
  • salt & frshly ground black pepper, to taste


  1. In 3-quart saucepan, cover potatoes with water; add salt. Bring to boil over high heat. Reduce heat to medium, cover and cook until potatoes are almost tender, about 6 minutes.
  2. Add beans; cover and cook 3 to 4 minutes or until potatoes are just tender. Drain thoroughly and cool 5 minutes.
  3. Meanwhile, in large bowl, whisk mustard, vinegar and oil until thoroughly blended and smooth. Add onion, potatoes and beans; toss gently to coat. Season with salt and pepper, to taste. Serve warm or at room temperature.

Makes 4 servings (about 5 cups)
Preparation Time: 15 Minutes
Cooking Time:  15 Minutes

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