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Potato Salad With Green Beans

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“I have not tried this, but found it in a Potato Board Pamphlet.”
READY IN:
30mins
SERVES:
5-8
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

  • 1 13 lbs potatoes (red or white, 4 medium)
  • 1 teaspoon salt
  • 8 ounces green beans, trimmed and cut into thirds
  • 3 tablespoons honey mustard (or hot-sweet mustard)
  • 2 tablespoons rice vinegar, unseasoned
  • 2 tablespoons canola oil
  • 12 cup red onion, finely chopped
  • salt & freshly ground black pepper, to taste

Directions

  1. Cut unpeeled potatoes in half, then slice 1/4 inch thick.
  2. In 3 quart saucepan, cover potatoes with water. Add salt and heat to boiling over high heat. Reduce heat to medium, cover and cook until potatoes are almost tender, about 6 minutes.
  3. Add beans. Cover and cook 3 or 4 minutes, or until potatoes are just tender. Drain thoroughly and cool 5 minutes.
  4. Meanwhile, in large bowl, whisk mustard, vinegar, and oil until thoroughly blended and smooth.
  5. Add onion, potatoes, and beans to dressing. Toss gently to coat. Season with salt and pepper.
  6. Serve warm or at room temperature.

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