This Potato Green Bean Salad is incredibly flavorful, thanks to a light and tangy Greek yogurt dressing, fresh green herbs and grain mustard.
What to do when you find yourself with an abundance of surplus baby potatoes and the green bean farmer at the farmer’s market shoves a few extra handfuls of blue lake green beans into your bag? Make a huge batch of Potato Green Bean Salad!
Sometimes, when you’re a chef (and also, I suspect, sometimes when you’re not), you wind up with heaps upon heaps of a leftover ingredient or two and must use your ingenuity, flex your creative muscle and come up with a resourceful recipe to ensure that said ingredients do not go to waste.
Which is precisely how this Potato Green Bean Salad came to be.
This Potato Green Bean Salad stands out amongst other potato salads for so many reasons. All the different colors and textural elements make it anything but boring, and I love how the tangy dressing is super light- no mayo here, just Greek yogurt, lemon juice and whole grain mustard.
What makes this Potato Green Bean Salad a winner:
- An array of baby potatoes in various colors set the stage for this vibrant potato salad. Any regular baby potato would work here, but the different colors and sizes add so much visual interest.
- Fresh green beans are blanched and shocked to retain their color and a firm, crisp texture.
- A light and tangy dressing made of Greek yogurt, lemon juice and whole grain mustard keeps this salad on the healthier side while adding loads of flavor.
- A generous handful of fresh herbs such as dill, parsley and chives up the visual and flavor factors even more.
How to make this Potato Green Bean Salad vegan:
This Potato Green Bean Salad is vegetarian, but if you wanted to make a vegan version, simply swap out the Greek Yogurt for your favorite plain non-dairy yogurt. Coyo makes my favorite, and another good one I’ve found is Kite Hill’s plain Greek-style almond milk yogurt.
I like to reserve some of the fresh herbs and grain mustard that get mixed in for garnishes. That extra sprinkle of herbs and tiny dollops of grain mustard go a long way, presentation wise.
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Potato Green Bean Salad with Herbs and Grain Mustard
- 2 pounds baby potatoes
- 1 pound green beans trimmed
- 1 cup plain Greek yogurt
- Juice and zest of 1 lemon
- 3 tablespoons whole grain mustard plus more for garnish
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 1/2 cup fresh herbs such as dill, parsley and chives, chopped, plus more for garnish
- Bring a large pot of well-salted water to a boil. Add the potatoes, and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and transfer to a bowl filled with ice water to cool. When the potatoes are cool, drain and slice into 1/2 inch rounds.
- Simmer green beans in salted water until firm-tender, about 3 to 4 minutes, then transfer to a bowl filled with ice water to cool. When cool, drain and chop into 1 inch sized pieces.
- In a small bowl, stir together the yogurt, lemon juice, lemon zest and mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper.
- Add potato slices and green beans to bowl, season lightly with salt and pepper and add the dressing. Using your hands or a wooden spoon, gently toss the potato mixture with the dressing, taking care not to break the potatoes. Mix in herbs.
- Before serving, pile potato green bean salad onto a platter. Sprinkle with additional herbs and garnish with small dollops of mustard.