The Pioneer Woman Tasty Kitchen
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Green Bean and Potato Salad

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Level: Easy

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Description

This is a super easy potato salad that is great hot, warm, or cold. The original recipe called for red wine vinegar, and that was good, but I like the lemon better. It would probably also be great with capers added, but I haven’t tried that yet.

It also doesn’t have to be new potatoes. Any waxy-type potato would work. This is a really flexible recipe – have fun with it!

Ingredients

  • 2 pounds Skin-on New Potatoes, In 1-inch Chunks
  • 1 pound Green (and/or Yellow) Beans
  • ¼ cups Olive Oil
  • 2 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 clove Minced Garlic
  • 2 Tablespoons Minced Chives
  • 1 Tablespoon Minced Parsley
  • 1 teaspoon Dried Tarragon
  • 1 teaspoon Kosher Salt
  • Freshly Ground Pepper, to taste

Preparation

Boil potatoes until just tender, drain. Cook green beans to desired doneness (I prefer them crisp, but definitely cooked), drain.

Meanwhile, make the dressing by whisking remaining ingredients together (or put them in a jar and shake it). Add as much of the parsley and chives as you want. Don’t be afraid of the salt – potatoes need a decent amount of salt.

Pour dressing over warm potatoes and beans and stir to coat. Serve hot, warm, or cold. The dressing will mix with some of the bits of potato that rub off and become nice and creamy.

One Comment

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Profile photo of Gillie in an Apron

Gillie in an Apron on 9.7.2009

I made this yesterday (minus the dijon mustard) and it was wonderful!!!! It had a little bite because of the lemon but you could still taste all the herbs. Everyone loved it! I do have to admit I added some crispy bacon pieces before I served it.

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