Serves 4, or 6 as a side

This easy salad is great with grilled meat, but hearty enough for a meal itself


  • 2 Pounds of Potatoes
  • 1 Pound Green Beans
  • ¼ Cup Olive or Canola Oil
  • 2 tbsp White Wine or Champagne Vinegar
  • 2 tbsp Dijon Mustard, preferably Grainy
  • Salt and Pepper to taste
  • ¼ Cup Green Onions or Parsley


  1. Put a large pot of salted water on the stovetop on high. Scrub the potatoes, then cut them into bite-sized pieces. You can peel the potatoes if you want, but I prefer them with the skin left on. When the water comes to a boil, add the potatoes, and reduce to a simmer. Cook for 12-15 minutes, until you can pierce the potatoes with a fork.
  2. Remove the stem tips from the green beans, then cut them into 1-inch sized segments and wash them under running water in a colander. After the potatoes have cooked for 12-15 minutes, add the green beans directly to the pot of potatoes, and continue cooking for 2-3 minutes, until they are cooked but still firm. Drain the vegetables into a colander.
  3. Combine the oil, vinegar, mustard, salt and pepper in a mason jar. Shake for 15 seconds to combine. Taste and add more salt or pepper if desired.
  4. Pour the potatoes and green beans into a large serving bowl, pour over the dressing, and toss everything together. If using, thinly slice the green onions, or roughly chop the parsley, add to the salad, and gently toss to combine. Serve, and enjoy!
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