This green bean and potato salad is easy and can be enjoyed with many grilled proteins and veggie dishes all summer long!

10 mins
18 mins


  • Large saucepan


  • 1.5 lbs Little Potatoes
  • 8 oz green bean, snipped off ends and cut to 1 1/2" lengths
  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp Dijon mustard
  • (To taste) Kosher salt and freshly ground pepper
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp fresh chives, chopped
  • (For garnish) chive flowers


  • Step 1

    Simmer potatoes for about 15 minutes in salted water. Remove the potatoes.

  • Step 2

    Drain some of the water off then quickly simmer the green beans in the same water until barely tender, about 2 to 3 minutes.

  • Step 3

    Immerse the beans in an ice bath until cool and drain.

  • Step 4

    Cut the potatoes in half and add them to a bowl with the green beans.

  • Step 5

    Whisk together the olive oil, lemon juice, mustard, salt and pepper. Toss with the potatoes and green beans.

  • Step 6

    Add in the basil and chives and toss gently again.

  • Step 7

    Let cool in the fridge and to let the flavors meld. Garish with chive flowers and serve.