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Recipe Of The Week: Potato & Green Bean Salad

This potato and green bean salad is a light, fresh and healthy vegetarian summer side dish that you’ll want to make all season long!


  • 1.5 pounds little potatoes cut into halves
  • 8 ounces French or green beans steamed or boiled
  • 2 eggs hard boiled
  • Salt & pepper to taste


  • 1/4 cup olive oil
  • 1 tablespoon lemon juice + zest from 1/2 lemon
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1 clove garlic minced
  • Salt & pepper to taste


  1. Prep your little potatoes (boil them for about 15 min or until they’re cooked), steam the beans or boil them until they’re tender-crisp (I steamed them for 2 minutes in the microwave-friendly bag they came in), and hard boil your eggs (I did an 8 minute boil). You can do this all at once if you’re coordinated. 😉
  2. Meanwhile, add all the dressing ingredients to a jar and shake to combine.
  3. Allow your potatoes to cool for at least 15 minutes.
  4. Assemble the salad and gently toss with the dressing. Add extra salt & pepper if desired.