This vegetarian, gluten-free potato salad is a must for spring or summer. It’s tossed with peas, goat cheese, pecans and a yummy maple-dijon dressing.

10 mins
5 mins


  • Large bowl
  • Small bowl


  • 12 oz trimmed green beans in a steamable microwave bag
  • 1 package any flavor Microwave Ready Little Potatoes
  • 1/2 cup green peas
  • 1 shallot, minced
  • 1/3 cup fresh tarragon leaves, chopped
  • 1/3 cup pecans, chopped


  • Step 1

    Prepare the green beans according to package directions. Remove from microwave and let cool to at least room temperature.

  • Step 2

    Remove the seasoning packet from the potatoes and set aside for another use. Microwave according to package directions and let cool to room temperature. Halve and place in a large bowl.

  • Step 3

    Add the green beans, peas, shallots, tarragon, pecans to the potatoes in the bowl.

  • Step 4

    In a separate, small bowl, whisk together the dijon mustard and maple syrup. Slowly drizzle in the olive oil and whisk until a dressing forms. Season with salt and pepper.

  • Step 5

    Add the dressing to the salad and toss to combine. Add the cheese and toss once more.

  • Step 6

    Serve immediately or, if serving later, prepare steps 1 to 4 and then add the dressing and cheese before serving.