Green Bean and Potato Salad


Andy and Jen made this potato salad to accompany the Fish with Roasted Grape Tomatoes. This potato salad was also very tasty.


  • 2 lbs. purple and/or white fingerling potatoes, scrubbed (I just used Yukon gold, but the fingerlings are definitely worth using)
  • 1 pound green beans, trimmed
  • 1/4 c. chopped mixed fresh herbs such as parsley, basil, chives, garlic chives, thyme, parsley, mint and summer savory leaves (I used basil)
  • salt, to taste
  • Mustard shallot vinaigrette (recipe follows)


  1. In a large pot simmer potatoes until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
  2. In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
  3. In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
  4. Serve salad warm or at room temperature

Mustard Vinaigrette Ingredients:

  • 1 1/2 TBSP. Dijon-style mustard
  • 3 TBSP. finely chopped shallots
  • Salt (I used 1/2 tsp.) and pepper to taste
  • 1/4 c. white wine vinegar
  • 3/4 c. extra-virgin olive oil


  1. In a bowl whisk together all the ingredients except the oil. Slowly add the oil in a stream.

Green Bean and Potato Salad with Mustard Vinaigrette:


Only 1 comment left Go To Comment

  1. Pingback: Andy and Jen’s Fish with Roasted Grape Tomatoes at The Cookbook Smasher /

Leave a Reply