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Potato Green Bean Salad with Herbs and Grain Mustard
This Potato Green Bean Salad is incredibly flavorful, thanks to a light and tangy Greek yogurt dressing, fresh green herbs and grain mustard.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 400 kcal
Ingredients
- 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
Instructions
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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.
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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.
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In a small bowl, stir together the yogurt, lemon juice, lemon zest and mustard. Slowly whisk in the olive oil. Season to taste with salt and pepper.
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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.
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Before serving, pile potato green bean salad onto a platter. Sprinkle with additional herbs and garnish with small dollops of mustard.
Recipe Notes
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.