Potato salad is a summer picnic/cookout staple. Add the crunch of green beans and make it with a tangy mustard vinaigrette instead of mayo, and you have a guaranteed winner!

Potato and Green Bean Salad

recipe from Martha Stewart Living


  • 6 ounces green beans
  • 2 pounds peeled small potatoes
  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons lemon juice (or vinegar)
  • 4 teaspoons whole-grain mustard
  • 2 teaspoons chopped thyme leaves
  • 1/2 cup thinly sliced red onion
  • Coarse salt


  1. Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry.
  2. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them.
  3. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.

This has become my go-to potato salad recipe. I sometimes use vinegar instead of the lemon juice and tarragon instead of the thyme. I even substitute dijon or other mustard for the whole grain style when I’m in the mood. And I often add some chopped cooked egg as well.