Potato and green bean salad
A fresh potato and green bean salad tossed in a zesty herb dressing with capers, mustard and lemon, perfect served at room temperature as a vibrant side dish.
Updated : 05 February, 2026
Easy
About 20 min.
Ingredients
750 grams
Potato
small handful
Mint
handful
Parsley
60 grams
Capers
50 grams
Cornichons
1
Lemon
1 tablespoon
Dijon mustard
180 milliliters
Olive oil
4
Green onion
200 grams
Green beans
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Bring a large saucepan of water to the boil and season it generously with salt, as you would for soup. Once the water is gently boiling, add the potatoes and cook for 12 minutes.
Step 2
While the potatoes are cooking, prepare the dressing. Place the mint, parsley, capers, cornichons, lemon juice, mustard and olive oil into a food processor. Add the caper brine and blend to a chunky, vibrant green dressing. Fold the spring onions through the dressing, then season to taste with salt and freshly ground black pepper.
Step 3
After the potatoes have cooked for 12 minutes, add the green beans to the pan and cook everything together for a further 1-2 minutes. Test the potatoes with a fork to make sure they are tender, then drain the potatoes and beans in a colander. Leave them to steam-dry and cool for 15 minutes.
Step 4
Transfer the cooled potatoes and beans to a serving bowl and spoon over the dressing. Toss thoroughly so everything is well coated. Set aside until ready to serve.
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