Perfect Picnic Green Bean and Potato Salad

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Adding the vinegar-based dressing to just-boiled potatoes lets the potatoes soak up all the flavour. Eat warm right after making, or chill and pack for a picnic- no spoiled mayo to worry about!

Tags: Intermediate, 20 Mins, Side Dishes, Salads, Lunches, Vegetables, Chill, Make Ahead, Summer Insider's Report 2012, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 8  minutes
Total: 18  minutes

Additional Information


1 bag (680 g) PC Golden Little Gems Yellow Mini Potatoes , cut in half
1/3 cup (75 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
2 tbsp (25 mL) whole grain Dijon mustard
3 tbsp (45 mL) chopped fresh chives
3 tbsp (45 mL) chopped fresh parsley
1 1/2 tsp (7 mL) ground PC Sea Salt & Black Peppercorn Grinder
2 cups (500 mL) trimmed green beans, about 8 oz/250 g
2 tsp (10 mL) red wine vinegar


  1. Place potatoes in saucepan with cold salted water to cover. Bring to a boil. Reduce heat to simmer. Cook for 4 to 5 minutes or until tender. Drain and let stand in colander for a few minutes. Meanwhile in large bowl, whisk together oil, mustard, vinegar, chives, parsley and grinder. Add hot potatoes; toss to coat.
  2. In large pot of boiling, salted water, cook green beans for 2 to 3 minutes or until tender-crisp. Drain. Rinse under cold running water. Drain well. Add to potato mixture; toss well to coat. Serve warm or chilled.

Chef's Tips

Substitute another variety of PC Little Gems potatoes.

Nutritional Information

Per 1 cup (250 mL) serving
Calories 240 Cal
Fat 13 g
Sodium 650 mg
Carbohydrate 27 g
Fibre 4 g
Protein 3 g