Herbed Potato and Green Bean Salad with Mustard Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty salad of tender potatoes and crisp green beans tossed in a tangy mustard vinaigrette, great for a summer picnic. This french-inspired salads (vegetarian) ready in about 35 minutes pairs halved small new potatoes, trimmed 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.

Prep: 15 min Cook: 20 min Serves 6 French cuisine 220 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Herbed Potato and Green Bean Salad with Mustard Vinaigrette take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herbed Potato and Green Bean Salad with Mustard Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved small new potatoes from drying out.

Can I substitute ingredients in Herbed Potato and Green Bean Salad with Mustard Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herbed Potato and Green Bean Salad with Mustard Vinaigrette for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herbed Potato and Green Bean Salad with Mustard Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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