Warm Honey Mustard Potato Salad with Green Beans – USPB

We’re thankful that potatoes are a versatile vegetable, acting as a blank canvas for a host of flavors. In this warm dish potatoes team up with green beans and a mustard dressing, resulting in a new hot-sweet version of America’s favorite side dish. Enjoy!

Servings: 4

  • 1 1/3 pounds (4 medium) unpeeled red or white potatoes, halved and sliced ¼ inch thick.
  • 8 ounces green beans (such as Blue Lake), trimmed and cut into thirds
  • Salt
  • 3 tablespoons prepared honey mustard or hot-sweet mustard
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons canola oil
  • ½ cup finely chopped red onion
  • Freshly ground black pepper


In 3-quart saucepan, cover potatoes with water; add 1/2 teaspoon salt. Bring to boiling over high heat. Reduce heat to medium, cover and cook until potatoes are almost tender, about 6 minutes. Add beans; cover and cook 3 or 4 minutes or until potatoes are just tender. Drain thoroughly and cool 5 minutes. 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
Cal: 226 Chol: 0mg Sodium: 218mg
Fat: 9g Vitamin C 38mg Potassium: 894mg
Carb: Fiber: 6g Protein: 6g