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New Potato and Green Bean Salad

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“Summer salad”

Ingredients Nutrition


  1. Make the dressing: in a bowl, combine all the ingredients except the oil.
  2. Slowly whisk in the oil; cover and refrigerate until ready to use.
  3. Make the salad: In a saucepan, bring enough salted water to cover potatoes to a boil.
  4. Add in potatoes, decrease heat to med-low and gently boil until tender, about 20 minutes.
  5. Drain and rinse under cold water to stop the cooking process; drain again; set aside to cool.
  6. When cool, cut potatoes into bite-size pieces and place in a large bowl.
  7. Add beans to the same saucepan with water to cover; bring to a boil; decrease heat to medium; cook beans until tender crisp, about 5 minutes.
  8. Drain under cold water to stop the cooking process; pat dry, cut in half, and add to the bowl with the potatoes.
  9. Add in onion, basil, and parsley; toss with Dijon dressing; season to taste with salt and pepper.
  10. Cover and refrigerate at least 6 hours; serve cold or at room temperature.

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