I’m happy to pull out this reliable recipe again, like a favorite pair of checked shorts, for the warm-weather season. Paired with bright green beans, this fresh dish is both vegetable and starch in one generous bowl, only needing a bit of grilled chicken to complete the meal, or even some hard-boiled eggs for an easy picnic.
Bathed in a lemony, mustardy dressing, this potato salad is equally enjoyable warm, room temperature or cold. With no mayonnaise, it’s a dish that can safely endure hours at a potluck or outing. I showed it to you guys last year with asparagus, but I think I love it with green beans even more.
This is a winner side dish for entertaining. Green vegetable? Check. Starch? Check. Gluten-free, easy to make, easy to transport? Bingo. Soft and crunchy, fresh and comforting, it’s a versatile team player.
Potatoes are a very good source of vitamins and fiber, and they are one of nature’s ultimate comfort foods. I love fluffy russets baked, mashed and roasted in the fall and winter, and when it’s warm, waxy new potatoes are a welcome change.
I’ve learned not to select food for company that needs too much last-minute attention. With dishes like this, I get to play the relaxed host, instead of shooing people out of my kitchen workflow.
It’s easy to make enough of this for an army. Boil potatoes in water salty enough that you can taste it.
Using the same water, blanch the green beans until crisp-tender. (Actually it makes more sense to blanch the green beans before the potatoes make the water cloudy. I fixed that in the real recipe.)
Mix up a simple lemon-dijon-olive oil dressing and pour it over the warm potatoes and green beans.
Add chopped chives, or scallions.
Once you taste for salt and pepper, it’s hard to stop tasting. Ready to serve, hot, cold, or in between.
I have a little story to share with you from Mother’s Day. This story is true. It says so right here.
My first-grader was a wee bit off on my height and weight, and my hair is really black. But the line about what I look best wearing is spot on.
I wish I looked this cute in real life. I love how I’m sporting a giant Arby’s hat like Pharrell.
I can’t decide whether this line about my memory is complimentary or menacing. Either way, I wish it were true.
But the rest of this page is the truth, for real.
Lemony Potato and Green Bean Salad
This fresh, lemony take on potato salad can hold up to summer heat. A happy pairing of new potatoes and green beans that works just as well with asparagus. Adapted from Whole Foods Market.
- 1 1/2 tablespoons dijon mustard
- 1/4 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, smashed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Cayenne pepper, to taste
- 1 1/2 pounds green beans, ends trimmed
- 1 1/2 pounds new potatoes, scrubbed well
- 1/4 cup finely chopped chives
- Put a large pot of water on high heat to boil.
- Cut green beans into bite-sized lengths (in half or thirds).
- Cut potatoes into half if small or quarters if medium.
- Add enough salt to the pot of water so that you can taste it. Add green beans and simmer until crisp-tender, 1-2 minutes. Using a slotted spoon, transfer to a large bowl (perfectionists may put the green beans in a bowl of ice water to keep them perfect; I just undercook them slightly, knowing the hot beans will cook a bit more after they are out).
- Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes. Test often for doneness when the time gets close: a fork should pierce the potato easily without breaking the potato.
- In a small bowl, whisk together dijon mustard, lemon juice, garlic clove, salt and pepper. Drizzle in oil while whisking constantly and then season with cayenne to taste.
- Drain potatoes well and add to bowl with green beans.
- Remove garlic clove from dressing and discard. Add dressing and chives to bowl and toss to combine. Taste and add salt, pepper or cayenne to taste. Serve warm or at room temperature.
- Asparagus also works very well as a substitute for green beans.
- You can also add a sprinkle of garlic powder/salt to the dressing if you don’t have a fresh clove handy.
Here’s the link to a printable version.