Warm Honey Mustard Potato Salad with Green Beans

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Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Moderate
Yields: 4 servings

Not just any potato salad! With crisp-tender green beans and a simple but luscious dressing, you can enjoy it warm as a dinner side dish or take it along to a picnic or potluck.


  • 1 1/3 pounds (4 medium) unpeeled red or white potatoes, halved and sliced 1/4 inch thick
  • 8 ounces green beans (such as Blue Lake), trimmed and cut into thirds
  • 3 tablespoons prepared honey mustard or hot-sweet mustard
  • 2 tablespoons each unseasoned rice vinegar and canola oil
  • 1/2 cup finely chopped red onion
  • Freshly ground black pepper
  • Salt


1) In 3-quart saucepan, cover potatoes with water; add 1/2 teaspoon salt. Bring to boiling over high heat.

2) 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. Add onion, potatoes and beans; toss gently to coat. Season with salt and pepper, to taste. Serve warm or at room temperature.


Calories: 226

Cholesterol: 0mg

Sodium: 218mg

Fat: 9g

Vitamin C: 38mg

Potassium: 894mg

Fiber: 6g

Protein: 6g

Adapted from Potato Goodness Unearthed

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