Mustard Potato Green Bean Salad
Warm potatoes and green beans take up a mustard-and-vinegar dressing for a salad that can serve as a small lunch. The vegetables share a pot but not the same cooking time; add the beans once the potatoes are nearly tender. Drain thoroughly, then dress while warm. You want a coating on the vegetables, not dressing diluted by water in the bowl.
European · Preparation time: 12 min · Cook time: 18 min · Total time: 30 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 320 g Potato
- 180 g Green beans
- 20 g Prepared mustard
- 20 ml White wine vinegar
- 25 ml Olive oil
- 3 g Fine salt
- 1200 ml Water
Allergens listed for these ingredients · Mustard. Check package labels.
Step-by-Step Instructions
- Cut potatoes into bite-sized pieces and simmer in the measured water with 2 g salt until nearly tender.
- Trim and halve the beans, add to the potato pot and cook until beans are tender and potatoes pierce easily. Drain thoroughly.
- Whisk mustard, vinegar, oil and remaining salt. Toss with the warm vegetables, let stand for five minutes and serve.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, sieve or colander, whisk and spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep a prepared mustard, not dry mustard powder by the same 20 g weight. Powder is much more concentrated and lacks the dressing's added liquid.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.