🥔 Herbed Potato & Green Bean Salad with Mustard Vinaigrette
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By Justin Eppley
🥔 Herbed Potato & Green Bean Salad with Mustard Vinaigrette
Updated at: Fri, 04 Jul 2025 05:34:50 GMT
Nutrition balance score
Great
Glycemic Index
61
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories156 kcal (8%)
Total Fat7.4 g (11%)
Carbs21 g (8%)
Sugars3.1 g (3%)
Protein3.5 g (7%)
Sodium98.9 mg (5%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
2 lbsbaby Yukon gold potatoes
or red, halved or quartered
1 lbgreen beans
trimmed
¼ cupshallots
finely chopped, or red onion
¼ cupfresh parsley
chopped
2 Tbspfresh dill
chopped, or tarragon or basil
¼ cuptoasted almonds
chopped, or walnuts for crunch
For the vinaigrette
Instructions
Step 1
1. Boil the potatoes:
Step 2
Simmer in salted water until fork-tender, about 15 minutes. Drain and let cool to room temp.
Step 3
2. Blanch the green beans:
Step 4
Boil for 2–3 minutes until crisp-tender, then plunge into ice water to stop cooking. Drain well.
Step 5
3. Make the vinaigrette:
Step 6
Whisk together olive oil, vinegar, mustard, honey, salt, and pepper until emulsified.
Step 7
4. Assemble:
Step 8
In a large bowl, toss potatoes, green beans, shallots, and herbs with the vinaigrette. Add nuts if using.
Step 9
5. Let it rest:
Step 10
Chill for at least 1 hour (or up to 24). Serve at room temp with a sprinkle of flaky salt.
Notes
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Makes leftovers
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