Potato & Green Bean "Salad"

The Co-op |Green Bean & Gold Potato Salad sized

This Potato salad is the bomb! It’s mayonnaise free, and dressed in a mustard lemon vinaigrette! This dish is summer perfection, and great for gatherings, since it can be made ahead of time and served cold. Make this dish as a side or I will make a really large salad and top it with this potatoes and greens beans “salad” and call it a meal!

Food Combining – Starch – This dish is a starch so it’s best eaten with neutrals like fresh greens and raw or cooked vegetables! 


  • 1 lb French Green Beans
  • 3 lbs Gold Potatoes
  • 1/2 Large Shallot (Or one whole small)
  • 2 Cloves Garlic
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Grainy Mustard
  • 2 Tbsp Apple Cider Vinegar
  • 1/4 Cup Olive Oil
  • 1/2 Cup Fresh Flat Leaf Parsley (Plus Additional For Garnish)
  • 3 Scallions For Garnish
  • Juice Of One Lemon
  • Generous Pinch of Celtic Sea Salt
  • Generous Crack of Black Pepper (I am always heavy handed with the pepper)


Begin by boiling a large pot of water, once the water is boiling, drop in your green beans. While the beans are boiling, prepare ice water to blanch the beans.Once the beans are tender (3-4 minutes) remove from boiling water with tongs and place in the ice water. Using the same water, place the potatoes in and allow to cook until fork tender. (15-20 minutes) While the potatoes are cooking, prepare your dressing in a food processor by combining the shallot, garlic, dijon mustard, grainy mustard, apple cider vinegar, olive oil, parsley, lemon juice, celtic sea salt and black pepper. Turn on the food processor until ingredients are thoroughly combined. 

Once the potatoes are cooked, remove from the boiling water, quarter them, and place them in a bowl. Combine the potatoes, green beans with the mustard vinaigrette, top with fresh parsley and green onions and a drizzle of olive oil! You can serve this dish warm or chill in fridge and serve cold! Enjoy!

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