This fresh-tasting Green Bean Potato Salad uses the best of your summer vegetables and just half a dozen ingredients.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 20 minutes
Serves: 6


  • 1 lb. Yukon Gold, fingerling, or other waxy potatoes, cut into bite-sized chunks
  • 1 lb. green beans, trimmed and cut into 1-inch pieces
  • 2 Tbs. whole-grain mustard
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. red wine vinegar
  • ¼ tsp. kosher salt


  1. In a medium pot, cover the potatoes with cold water. Bring to a boil over high heat, then reduce to a gentle boil. Cook until tender but not falling apart, 10-12 minutes. Drain and rinse under cold water.
  2. Steam the green beans until tender, 3-5 minutes. Rinse under cold water.
  3. In a large bowl, whisk together the mustard, oil, vinegar, and salt. Gently toss the potatoes and green beans in the dressing.

Nutrition Information

Per serving (1 cup):

  • Calories: 130
  • Total fat: 5 g
  • Sat fat: 0.5 g
  • Carbs: 19 g
  • Fiber: 4 g
  • Protein: 3 g
  • Sodium: 190 mg
  • Photo: Kate Sherwood.