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Potato Green Bean Salad

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.

Course Side Dish
Cuisine Vegetarian
Keyword gluten free, green bean, potato
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 400 kcal
Author Denisse


  • 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


  1. 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.
  2. 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.
  3. 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.

  4. 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.
  5. 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.