Herbed Potato and Green Bean Salad with Mustard Vinaigrette

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A hearty salad of tender potatoes and crisp green beans tossed in a tangy mustard vinaigrette, great for a summer picnic. This French-inspired salad recipe (vegetarian), ready in about 35 minutes, pairs small new potatoes, fresh green beans, Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, halved small new potatoes
• 1 lb, trimmed fresh green beans
• 2 tbsp Dijon mustard
• 3 tbsp white wine vinegar
• 1/4 cup extra virgin olive oil
• 2 tbsp, finely chopped fresh dill
• 2 tbsp, finely chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1, minced garlic clove

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1.5 lbs halved small new potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes until just tender when pierced with a fork. Drain and set aside to cool slightly.
2. Step 2: Meanwhile, bring another pot of salted water to boil. Add 1 lb trimmed fresh green beans and blanch for 3-4 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain well.
3. Step 3: In a small bowl, whisk together 2 tbsp Dijon mustard, 3 tbsp white wine vinegar, 1/4 cup extra virgin olive oil, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: In a large serving bowl, combine warm potatoes, blanched green beans, 2 tbsp finely chopped fresh dill, and 2 tbsp finely chopped fresh parsley. Pour the mustard vinaigrette over and gently toss to coat evenly. Allow to cool completely before packing for your picnic.